Hidden liver burgers … the name says it all .. hidden as in not able to taste the liver! Since I first started trying to eat liver about five months ago, I had not, until now, found a way out of my dilemma … I HATE THE TASTE OF LIVER but … I know that it is vital that I eat it.
My first attempts at making liver palatable were abysmal failures as far as I was concerned. My husband, on the other hand, was delighted because he got to eat this amazingly tasty and nutritious food.
I tried the liver pate from autoimmune wellness which I didn’t like but I am assured that even people who don’t usually like liver LOVE this pate (my husband thought that it was amazing). I made the 50/50/50 burger from the Paleo Mom but couldn’t get these down. Again, happy husband.
This next bit may be too much for some people to take so … don’t read this paragraph if you are squeamish. The reason that I can’t abide the taste of liver is that it was never in my home growing up … my Mom couldn’t handle the taste or look or smell of liver because as a child with pernicious anemia she was made to eat raw liver. There weren’t freezers back then so you can imagine … maybe best not to.
Dehydrating liver to make hidden liver burgers
The next thing that I tried was making liver capsules which worked really well but were VERY time consuming and probably four capsules a day weren’t giving me enough liver anyway . Last week, with the intention of making my liver capsules, I thawed out some grass fed beef liver, liquefied it in my food processor and then dehydrated it until very dry and used the food processor to create a gritty powder. I was going to put these into capsules but I kept putting it off and putting it off.
Yesterday I thawed out a piece of beef heart and some grass fed ground beef to make a version of my batch cooked burger patties and then had the bright idea to ….. wait for it ….. add the dried, ground up liver to the mix. The result … hidden liver burgers .. the taste isn’t masked .. IT ISN’T THERE.
It was with trepidation that I ate one of these last night … being nervous of a possible liverish taste but there isn’t a taste of liver at all … zilch … nada. Next time that I make these I am going to up the amount of dehydrated liver and see what happens. Update: I just made a meatloaf with a higher ratio of liver to other ground meats and you can really taste the liver so I would recommend not increasing!!
Food to Heal Ourselves
Yields 16-20 burgers
Nutrient dense heart and beef patties with dehydrated liver which are perfect for those of us who dislike the taste of liver. There isn't any taste of liver in these burgers!!
45 minPrep Time
15 minCook Time
1 hrTotal Time
1 pound beef heart (ground)
1/2 pound beef calves liver (dehydrated)
3 pounds ground beef
1 tablespoon fresh rosemary (use a spice grinder to mince)
2 teaspoon dried oregano
2 teaspoons dried basil
1/3 cup fresh parsley (minced)
2 tablespoons garlic powder
2 tablespoons onion powder
3 teaspoons salt
1-2 large onions, minced
6 cloves garlic, minced
1/2 cup cassava flour
Process raw liver in a food processor until it is somewhat runny.
Spread the runny liver onto a Teflon sheet and dehydrate on high until completely dry (overnight).
Process the dried liver in a food processor until it is a gritty consistency.
Grind fresh rosemary in a spice grinder then combine with the rest of the spices, fresh parsley, salt and cassava flour.
Mince onion and garlic.
In a large bowl mix ground meats together.
Sprinkle the meat with the powdered liver, the onion garlic and the spice flour combo and mix until everything is well combined.
Measure out 1/2 cup of the meat mixture onto parchment paper and press into a pattie.
Repeat until all the meat mixture is used.
BBQ on medium high for about 5-8 minutes each side, depending on how well done you like them and how thin the patties are
1. if possible, choose grass fed heart, liver and ground beef.
2. if you need to grind the heart, a manual or electric meat grinder works best but apparently a food processor will also work.
3. If you don't have a dehydrator the oven set to its lowest temperature will also work.
4. Prep time and cook time do not include the time required to dehydrate the liver (make ahead) or grind the heart.
5. I wouldn't increase the ratio of liver in these burgers unless you like the taste (just tried a meatloaf with increased liver and you can really taste it!).
See this recipe at Phoenix Helix Recipe Roundtable #124.