Dr. Al Danenberg ● Nutritional Periodontist
September 13, 2020
I’ve made plenty of burgers in my time, but I believe this is my best. It is juicy, tasty, and nutritious. I have added one of the most nutrient-dense foods on the planet – chicken liver. I sneak it in for those who don’t think they like to eat liver. You can’t taste the liver, but your body will know the extra nutrients are there. Here is how I do it.
I purchase pastured chicken livers from a local farm. I rinse them and then freeze them individually in a silicone muffin tray. After frozen, I remove them from the tray and place them in a covered container in the freezer. When I need a surprise liver for my recipe, I take one or two out of the container, chop it while still frozen, and add it to the ingredients.
- 2 Tbs tallow (or lard) from organic, pasture-raised cattle (or pigs)
- 1 Small onion – chopped
- 1/2 Cup slightly chopped Shitake mushroom caps
- 1/2 Tsp Kelp Granules (I use Sea Seasonings brand)
- 1 Tsp Himalayan salt
- 1 Lb grass-fed and grass-finished ground beef
- 1 or 2 Chicken livers, frozen
- 1 Egg, beaten
- Primal Kitchen Mayo (optional)
- Place the tallow or lard in a saucepan on low heat
- Sauté the onions and mushrooms until soft in the covered saucepan; season with Kelp Granules and salt; set aside in saucepan
- Chop the frozen chicken liver
- Place ground beef in mixing bowl and add the chopped frozen chicken liver, onion-mushroom mixture, and beaten egg
- Mix thoroughly and form into 6 patties
- Heat the saucepan to medium high and place the burgers
- Cook for 6 minutes; flip; and cook an additional 2 minutes
- Plate and Enjoy (I like a little mayo on the top)
Check out my new training on the Better Belly Blueprint! You can watch it HERE.