So, on my quest to find a way to eat liver that didn’t require me to swallow whole pieces with my nose plugged or just outright gag, I went through a few variations: fried liver, liver pate, yes even a liver shake — definitely two thumbs down!

It was all worth it, because I finally came up with a recipe that even the kids will eat without batting an eye. Not that they actually know they’re eating liver…the blender (here’s ours) is the secret weapon, as you’ll see.

It’s become one of our favorites — ground beef and bison stuffed with bacon, topped with ham, more bacon, and a fried egg!

Are you kidding me?!

Of course, you don’t have to use all of the toppings, and you can feel free to change them as you like. The base liver-burger is quite delicious, and it doesn’t take much to mask the hint of liver that might come through for the most sensitive palates.

Here are the ingredients:

• 1lb ground Beef (grass fed, if you have it)
• 1lb ground Bison (also grass fed, if you have it)
• 12 slices of Bacon
• 8 ounces Calf Liver, sliced and frozen (preferably grass fed)
• 1 Small Yellow onion diced
• 1/2 Tablespoon Garlic powder
• 1/2 tablespoon Cumin
• Salt and Pepper

Our toppings (use whatever you like):

• 1 fried egg for each burger
• 2 slices of ham for each burger
• Sauerkraut
• Mustard
• Pickles
• Other ideas: like avocado, cheese, homemade mayo.

 

This is what you do:

• Fry (this is our skillet) the bacon strips, chop up 6 of them and set the rest aside for the tops of the burgers
• I use my blender on the “chop ice” setting and put the liver in and blend it till there are no ore chunks, it will look kinda like ground beef.

 

• Then I take the chopped liver, and mix it with the bison, hamburger, bacon, onion , and spices.

 

• Form the patties depending on how thick you like them, then throw them on the grill till they reach 165 degrees F (unless you’re using all local, grass-fed meat and offal — in which case you can cook it to a lower temp, if desired).

 

We top these bad boys with ham, bacon, sauerkraut, mustard, cheese (for the kiddos), and an over-medium fried egg. Let us know what you think of this recipe…especially if you hate liver!