Liver Burgers

Okay. These sound gross, I’ll admit. And that’s not a good selling point at all. But, at least I’ve learned a thing or two since I was 5 years old and I no longer call a burger a “booger” (my parents thought it was quite funny, btw). So know that I have your attention… and managed to embarrass myself all in one fell swoop. Liver burgers. Yea. That’s right. It’s the super organ that everyone needs to eat and no one wants to eat. Auth Ethel’s liver and onions? No thank you. (And no, I don’t have an Aunt Ethel and apologize to anyone who does. I’m sure she’s lovely.) Pâté

? Well, I like it now. So that argument is moot. But I used to think it was nasty. 

(So this photo – it’s the only one I have of the burger and was taken on my super ancient iPhone 4s.)

Incorporating liver in your diet should be a necessity. Unfortunately in the United States, we view organ meats and sub-par. Why have organ meats, the most nutrient-dense of the whole animal, when you can have a nice flank steak? Don’t get me wrong, I love a good marinated flank steak as much as the next person… but it just doesn’t match up for the vitamin powerhouse that organ meats provides. In fact, according to an arcticle by Chris Kresser, organ meats contain 10 to 100 times the nutritional benefit than corresponding muscle meats. (He also has a nifty chart comparing the nutrition of liver against other foods.) Organ meats were once so prized in traditional cultures that they were given first to the pregnant and women of child-bearing years. Talk about a super prenatal! 

If you’re not ready to take the liver and onions plunge, and I’m there with ya so don’t worry, than hiding it in your muscle meat might be the way to go. I usually direct my clients with putting a ¼ lb of ground liver in with 1 lb grass-fed/organic/pasture-raised/etc ground beef. They look at me like I’m crazy. Or have a new growth growing out of my face and it suddenly appeared. Either way, it’s the easiest way to hide the flavor. Yes, it does taste slightly gamey. But it’s not bad. In fact, the flavor is like a mild venison. And who doesn’t love venison?! 

To grind the liver, thaw in cold water and blend in blender until it’s all broken up. Or, if you have a fancy meat grinder, you may use that. Cutting it on the cutting board also works but if you’re trying to hide it from a picky eater, the pieces might be too big. 

Liver Burgers

  • 1 lb ground beef
  • ¼ lb ground liver (see above)
  • ½ tsp ground dried organic onion
  • ½ tsp ground dried organic garlic
  • pinch of sea salt and fresh cracked pepper

Cook as you would any burger. And top with your favorite toppings. Might I recommend my Fermented Ketchup

Two Meat Chili

So before I tell you what meat is in here, let me just preface this with a disclaimer: Organ meats are really really good for you! And beef heart is no exception. Especially when it’s organic and pasture-raised. (That preface didn’t last long.)

A few months ago, my local food buying club had a buy on a whole cow. There were various cuts and it was first come, first serve. Ironically, no one wanted the ox tail, the heart or the Rocky Mountain Oysters. Okay. I didn’t want the latter, either. But for $10, now was a good a time as any to buy a beef heart. So I did. And it sat in my freezer until I was tired of looking at it this past week.

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Beef heart gets a bad rap for being a “gamey” chunk of meat. (For those of you who are gagging over this, it’s a muscle. And it’s the hardest working muscle in the body and it needs gobs of nutrients to work, making it nutrient-dense and really good for you. So… Think of it that way.)

This chili wasn’t gamey at all. It’s rich, the spices compliment each other and the beef heart is the most tender piece of meat you may ever put in your mouth. I cut the pieces up into stew meat sized bites. To the untrained observer – aka your family, they’ll have no idea.

Preparing it is a bit of a trick, you want to cut away the connective tissue (it’s tough), the valves and tendons (no one wants to chew on something that much) and the fat (it’s a hard, grisly fat that doesn’t cook well). Then, just cut it up like I would stew meat. Voila! No one knew… Until I told them. (And I did because I like to see the look on their faces. I’m mean like that.)

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Two Meat Chili

  • 3 tbsp Coconut Oil
  • 1 medium Organic Yellow Onion, chopped
  • 1 Organic Green Bell Pepper, chopped
  • 1 Jicama, peeled and diced
  • 3 Garlic Cloves, minced
  • 1 lbs Ground Pasture-Raised Organic Pork
  • 1 Pasture-Raised Organic Beef Heart, trimmed and cut up like small pieces of stew meat
  • 1-28 oz can Organic BPA-free Crushed Tomatoes
  • ½ cup Filtered Water
  • 1 tbsp Chilli Powder
  • 2 tbsp Cumin
  • 1 tbsp Oregano
  • 1 tbsp Organic Cocoa Powder
  • 1 tsp Garlic Powder
  • 1 ½ tsp Onion Powder
  • 1 tsp Cinnamon
  • 1 tsp Paprika
  • 1 tsp Nutmeg
  • ½ tsp Cayenne
  • 1 ½ tsp Salt or salt to taste
  • 1 tsp Pepper
  1. In a stock pot over medium heat with 1 tbsp coconut oil, brown beef and ground pork.
  2. In a separate skillet over medium heat, saute jicama in 2 tbsp coconut oil until slightly translucent.
  3. When beef is lightly browned, add onion, garlic and spices. Continue to cook for about 3 minutes, stirring often.
  4. Add jicama (after about 6-8 minutes) to the beef, pork and onion mixture. Stir to incorporate.
  5. Add tomatoes and water.
  6. Simmer until done, about 1 hour.
  7. Serve with your favorite raw milk aged cheddar or Crème fraîche.

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