🍔 PKD-Style Burgers (Paleolithic Ketogenic Diet)
Nutrient-Dense, Satiating, and Delicious
These PKD-style burgers are not just another beef patty—they’re a powerhouse of animal-based nutrition. Combining ground beef, liver, bone marrow, lard, and eggs, this burger delivers a satisfying mix of protein, fat, and organ meats in one juicy, nourishing bite. If you’re eating nose-to-tail or following the Paleolithic Ketogenic Diet, this is a next-level staple.
Bonus: They’re simple to prep and cook, and incredibly satiating thanks to the perfect fat-to-protein ratio. 🍳🥩🦴
🥩 Ingredients (Makes 4 Burgers)
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500 g (1.1 lb) ground beef (80/20 preferred)
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100 g (3.5 oz) beef liver, finely minced or blended
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2 tbsp bone marrow, softened (from roasted or raw bones)
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1–2 tbsp lard (for moisture and flavor)
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2 pastured eggs
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Optional: Unrefined salt to taste
🧠Tip: Use grass-fed, organic, or regeneratively raised meat for optimal nutrition and flavor.
🔪 Instructions
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Prepare the liver:
If using whole liver, chop it very finely or pulse it in a food processor until smooth. This helps it blend seamlessly into the burger mix. -
Mix everything:
In a large bowl, combine ground beef, liver, bone marrow, lard, and eggs. Use your hands or a spoon to mix thoroughly until uniform. If the mixture feels too soft, chill it for 10–15 minutes before shaping. -
Form patties:
Divide the mixture into 4 equal parts and shape into thick patties. Handle gently—these burgers will be softer than typical ones due to the fat content. -
Cook:
Heat a skillet or grill pan over medium heat. Optionally grease with a bit of lard or marrow fat.
Cook the burgers for 4–5 minutes per side, or until a golden crust forms and the inside is just cooked through (internal temp ~145–150°F / 63–66°C for medium). -
Rest and serve:
Let the burgers rest for a couple of minutes before serving. Enjoy them on their own, or with egg yolk drizzle or a dollop of tallow mayo (see recipe above!).
🔥 Tips & Variations
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For a firmer burger: Add a spoon of beef gelatin powder to help bind.
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Carnivore spice: Add a touch of smoked salt or dried organ powder for extra depth.
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Grill option: Freeze patties for 15 minutes before grilling to help them hold their shape.
đź’Ş Why They’re Great for PKD
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High in healthy animal fats
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Rich in bioavailable nutrients (vitamin A, iron, B12)
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Keeps blood sugar stable and energy sustained
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Nose-to-tail approved and delicious!
Enjoy these burgers as the centerpiece of your ancestral meal. They’re deeply satisfying and nutrient-packed—just like nature intended. 🦴🔥
Would you like this recipe in printable format, or paired with a side idea (like a carnivore gravy or crispy egg yolk dip)?