These burgers are quite decadent, and like most great recipes, I figured it out on the fly one evening for dinner. Check out my previous blog post on the many reasons we should all incorporate liver into our diets, if you need some motivation to try this. I had bought all the ingredients to make burgers and then realized I was out of propane, so I tried pan frying instead, and it worked out even better! The onions got a nice caramelized flavor that I don’t think they would have gotten on the grill. But all that to say, if you “mess up” by forgetting an ingredient or key piece of equipment, keep your head up. Your meal may turn out better than you originally intended. That’s good advice for all areas of life :) These burgers are also great grilled.
I eat Hide the Liver Burgers a few times a month, in my quest to get liver into my diet at least weekly. Hopefully I’ll like the flavor someday and branch out from hiding it, but in the meantime it’s a great solution. There are endless seasoning combinations that work well to mix it up, and these burgers can be eaten with a huge variety of veggie sides, but for those seeking some direction, I’ll outline exactly how I ate them last week.
Prep time: 15 minutes
Cook time: 20 minutes
.75 lb ground beef
.25 lb chicken liver
¼ c red onion, chopped very finely
1/8 – ¼ c cilantro (depending on how much you love cilantro!), chopped very finely
1 t cumin
1 t salt
½ t pepper
4-5 big handfuls of spinach greens
2 salad turnips, chopped thinly
1 avocado, sliced thinly
3 T Olive Oil
3 T Apple Cider Vinegar
Extra cilantro for garnish
- Chop the chicken liver into the smallest pieces you possibly can. This is tough to do, because it doesn’t hold its form very well. You can also use a food processor, but I find this is more hassle and cleaning than it’s worth.
- Mix all the ingredients in a bowl with your hands to combine thoroughly.
- Form the mixture into 3 equal sized balls, then flatten out into hamburger patties of your desired thickness and set on a plate.
- Bring a medium to large stainless steel pan to medium heat on the stove. You want it to sizzle a bit when you put the burgers on, but not create a lot of smoke.
- Place the burgers onto the pan, cook about 5-8 minutes then flip for another 5-8 minutes. Cook until there is no dark pink remaining in the middle.
- While the burgers cook, combine all the salad vegetables in a large bowl and toss together with the olive oil and apple cider vinegar.
- Remove the burgers from the grill, chop in half and serve on top of the salad. Garnish with cilantro.