PKD Burger
These PKD-style burgers are very nutritious, delicious and satiating. I played around with the ususal ingredients to create something new again. They are made of ground beef, liver, bone marrow, lard and eggs.
As the buns don’t contain any egg white powder, baking soda, or other raising agents, they will be quite flat and thin. But you can cut them in half and they will still give a different taste and structure than if you only ate the meat without a bun. If you like your burger with a thicker bun, you can use two of it for one burger.
You can also make the buns with the PKD bread, the Keto-Carnivore bread or the Breakfast muffin recipe, or even with the Marrow pancakes.
Ingredients - makes 3 servings
Buns
1 egg yolk
2 soft boiled egg whites (whites hard, yolks liquid, about 4 minutes boiling)
25 g pork greaves
0.5 tsp honey
3 raw egg whites
Salt
PKD Mayo
2 soft boiled egg yolks (liquid)
1 egg yolk
20 g lard, melted
60 g roasted bone marrow, cooled
Salt
1 tsp lemon juice (optional)
Burger
300 g ground beef (20% fat)
Salt
Black pepper (optional)
Lard for frying
60 g beef liver
2 egg yolks
1 whole egg
Salt
Lard for frying
Method
For the buns, whip the egg whites with the salt until very stiff peaks.
Blend all other ingredients until smooth and homogenous. Carefully fold in the whipped whites. Form 3 buns and bake at 190 °C for 20-25 minutes.
For the Mayo, blend all ingredients with an immersion blender until smooth, thick and creamy.
For the burger, mix the meat with the spices and form burgers. Fry in lard on both sides.
For the liver pancakes blend the liver with the egg yolks and the egg and fry 3 small round pancakes in lard. Salt to taste.
For the assembly: cut the buns in half and fry their inner side on the same pan where you fried the burgers, in the leftover lard.
Place the burger patty on the bottom part of the bun, top it with 1 tsp Mayo.
Place the liver pancake on it and top with another tsp of Mayo.
Cover with the other half of the bun.
Enjoy!