Hearty Lamb Burger

Introduction & Inspiration

This burger was simply divine! It was juicy, tasty and satisfying all at the same time. The beef and heart burger patty tasted so good on the flat bottom lamb muffins.

It's everything you could possibly desire from a burger, as well as being healthy and nutritious!

X Nic

Recipe Overview

Preparation Time

Less than 30 minutes

Cooking Time

Less than 30 minutes

Serving Size

1 x Hearty Lamb Burger

Main Ingredients:

2 x Flat Bottom Lamb Muffins

1 x 147g Beef and Heart Burger Patty

15g Beef Crackling - sliced*

Salt To Taste

Recipe Instructions

Pre heat the oven to 160c.

Once the oven is up to temperature place the Beef and Heart Burger Patty into a shallow dish and set it on a baking tray.

Cook the patty in the oven for 23 minutes.

Meanwhile, chop the beef crackling into slices and place it in a small ramekin.

Once the patty has finished cooking, briefly remove the baking tray from the oven, and add the 2 flat bottom muffins as well as the beef crackling to the tray. Add the baking tray back to the oven, and cook for an extra 2 minutes. Check the patty is cooked to your desired level of doneness and then remove the tray from the oven.

Add a muffin to the centre of a warm serving plate and use a spatula to place the burger patty on top of the muffin. Add the warm beef crackling slices and top the patty with the remaining muffin to form your hearty lamb burger.

Enjoy tucking into this delicious burger. Bon Appetit!

Tips

Ideally, purchase your meat, fat and organs from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives.

Check out my Flat Bottom Pork Muffins, Beef Crackling and Beef and Heart Burger Patties for instructions on how to make all of these.

*The burger patties cook up really well in the oven. Approx. 10ml fat will be rendered during the cooking process. Reserve the cooking juices for another recipe and simply add the beef crackling on top of your burger to retain a good PKD ratio.

If you don't have any beef crackling available, then simply use pork back fat, lard, tallow, bone marrow or another animal fat to ensure a good PKD ratio of meat to fat.

Try this burger out on the flat bottom pork muffins too!

Be sure to use free range, organic eggs to prepare your flat bottom muffins. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary (Home - Nutriintervention).

Video

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