Regime Type:
Without Eggs, Strict PKD (No Allowances)
Tasty Beef and Liver Burger Patties
Introduction & Inspiration
These burger patties are so juicy, tender and delicious! It's a great way of including liver on a regular basis. If you don't like organ meat these patties will change your mind, because they are so incredibly nutritious and tasty! The patties only take a couple of minutes to prepare, don't require any egg and cook up great in the oven.
So go on, give them a try!
Recipe Overview
Preparation Time
Less than 30 minutes
Cooking Time
Less than 30 minutes
Serving Size
2 x Tasty Beef and Liver Burger Patties
Main Ingredients:
140g Chateaubriand Steak (or similar)
80g Veal Liver
10g Pork Jelly Cubes - melted
50g Bone Marrow
Salt To Taste
Topping For Your Burger Patties (For a good PKD ratio)*
9g Beef Crackling (represents 15g fat)
15g Bone Marrow
Recipe Instructions
Chop the veal liver and steak into small pieces. Add the pieces to a mini blender along with the salt, bone marrow and melted pork jelly.
Blend briefly until all the ingredients are well combined, but avoid over blending.
Place a pastry circle (or burger patty circle) on top of a piece of greaseproof paper within a large shallow dish (to retain the cooking juices) on a baking tray.
Add half of the patty mixture from the blender into the circle. Use a spoon or burger patty press, to press the patty mixture down into a nice burger patty shape. Carefully remove the circle from around the patty.
Repeat the above step, to make the second burger patty.
If you're not cooking your burger patties straightaway, place the patties in an airtight container in the fridge, otherwise go ahead and cook the patties in the oven or a frying pan until cooked to your liking.
Divide the beef crackling and bone marrow between your burger patties (to ensure a good PKD ratio) and drizzle with any cooking juices.
Enjoy!
Tips
Ideally, purchase your meat, fat and offal 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 Pork Jelly Cubes recipe for instructions on how to make this.
Use the Recipe Search functionality on the website to discover how to incorporate tasty beef and liver burger patties into various dishes.
*The burger patties cook up really well in the oven. It's my favourite way of cooking them so far. A little fat will be rendered during the cooking process (approx. 40g total), so be sure to pour the juices back over your burger patties at the end to retain a good PKD ratio. If you are eating the patties on burger buns, then instead of consuming the liquid fat in the form of cooking juices, simply reserve this fat for another recipe and add some extra beef crackling to the tops of your burgers 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.
If you are new to eating liver, then veal liver is certainly very mild as compared to beef liver. While you get used to the flavour, you can simply add slightly more steak and less liver if need be.
Aim to use a nice tender cut of steak.