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Nose to Tail Burgers | The Castaway Kitchen

Nose to Tail Burgers (Dairy Free, Egg Free, Paleo, Keto, Whole30)

  • Author: Cristina
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 15 servings 1x
  • Category: Entree
  • Method: Roast, Smoke
  • Cuisine: Burger


Nose to Tail Burgers made with beef liver and heart, bacon, onion, garlic, rosemary, and seasonings for a satisfying meal that’s super tasty AND nutrient dense.



  • 2 pounds ground beef
  • 10 ounces bacon diced or ground sausage
  • ¾ pound beef heart, cubed
  • ½ pound beef liver, cubed
  • 1 large onion, diced
  • 4 cloves garlic, sliced
  • 3 sprigs rosemary, leaves only
  • 2 teaspoons fine salt
  • 2 teaspoons kelp granules
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cumin
  • 2 teaspoons ground turmeric
  • 2 teaspoons black pepper
  • ½ teaspoon 5 spice
  • ½ cup almond meal, pork panko or coconut flour


If using a meat grinder:

  1. Put the bacon, heart, liver and then garlic, onion and rosemary through the grinder until it all comes out the other end and into a large bowl.

If using a food processor:

  1. Pulse the bacon, and heart until minced then transfer to a bowl. Then pulse the liver, garlic onion and rosemary until minced and add to the bowl.
  2. Add in the rest of the ingredients and mix well until fully combined. I use gloves to I can really get in there and mix it well. Then I use a 4-ounce scoop to shape even sized patties.

Smoker instructions:

  1. Cook in your smoker at 375F for 25 minutes then switch to just smoke for 10 minutes.

Oven instructions:

  1. Place on a sheet pan and roast at 375F for 30 minutes, broil for 2-3 minutes.

Recipe Notes:

Macros calculated with almond meal — if you use pork panko or coconut flour, the macros will change slightly.

2.5g net carbs per serving


  • Serving Size: 1 serving
  • Calories: 263
  • Fat: 18.1g
  • Carbohydrates: 3.5g
  • Fiber: 1g
  • Protein: 20.7g