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Recipe: Amy's Secret Liver Burgers

Recipe: Amy’s Secret Liver Burgers
Amy Coppola

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!

 

  • http://www.facebook.com/SusieShaffer Susie W. Shaffer

    Can’t wait to try as I am not a fan of liver but want the benefits!

    • http://www.humansarenotbroken.com/ Angelo Coppola

      I hope you like them, Susie! I can’t believe it, but I’ve actually arrived at the point to where I can eat pan fried liver straight (though I still prefer each bite with a little bacon). The thing that made the biggest difference in the world was finding a great local rancher who provides us with fresh goat liver or grass-fed calf liver. If you don’t have a local source, calf-liver is milder than cow liver.

  • http://www.facebook.com/sherry.j.austin Sherry Jarrett Austin

    I have to choke down liver, so I rarely eat it. But this looks soooo good-I can’t way to try it!

    • http://www.humansarenotbroken.com/ Angelo Coppola

      Awesome, I hope you enjoy them! So far we’ve been able to fool our kids (and their friends!) with these. But, I’m not promising you’ll be able to fool yourself. :)

  • http://twitter.com/ztaylorwell Zachary Taylor

    I have to admit I have felt like a second-class paleo citizen because I can’t stand eating liver. This may just redeem me! Thanks, Angelo.

  • http://www.facebook.com/anji.foo Anji Foo

    We just made this recipe – Massive thanks to Amy for her genius invisible-liver burgers! Five star taste, five star nutrition and they’re on weekly rotation at ours now. If you have any more liver ideas, I’m all ears. X

    • http://www.humansarenotbroken.com/ Angelo Coppola

      Awesome! So glad to hear that you enjoyed the recipe. We’ll do another soon!

  • http://www.facebook.com/anji.foo Anji Foo

    Plus, the uncooked left overs were easily repurposed to taco filling.

  • http://www.facebook.com/Glenn.Ledbetter Glenn Ledbetter

    Looks awesome, I wonder how the same idea would work with meatloaf or is the higher temps of the grill a key factor? Under cooked liver is blah. Tim Ferris has a meatloaf recipe I would like to combine with this one. If it works out I’ll post some pics on the FB page.

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  • http://www.allardschmidt.nl/ Allard Schmidt

    Will definitely try this recipe soon, i’m curious how the liver taste blends away!
    We tend to slice it up very thin and marinate it overnight in a vinegar mix, i can stand the liver taste then but it’s not a favorite of mine. Perhaps Amys liver burgers will become a favorite.

    • http://www.humansarenotbroken.com/ Angelo Coppola

      I hope you like this better than the marinated liver. Let us know! If the first go around isn’t perfect you’ll probably be able to tweak it to perfection on your second go around.

  • aroberts1

    If using beef liver instead of calf liver would you use the same proportions? I hear that calf liver is milder than beef liver. Can’t wait to try this!

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