1

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Best offal burger?

Answered on August 19, 2014
Created December 10, 2011 at 5:03 PM

What is the best offal burger and how is it made? Best in terms of nutrition, taste and durability as a burger. Something you could eat every day. Would coconut flour, gelatin and egg be good binding agents?

0d0842381492a41b2173a04014aae810

(4875)

on December 23, 2011
at 02:04 AM

+1, I make a mixture of grass fed minced liver (food processor is good for this), ground beef, a couple of eggs, and some garlic/oregano. Sautee in butter or ghee; turns out well in both balls and patties. It would probably hold together better if I added a type of flour, but I don't keep any around.

77877f762c40637911396daa19b53094

(78467)

on December 11, 2011
at 02:29 PM

Well then maybe you could grind heart and possibly liver together, add seasoning and egg and see how that works.

6869a1f2294b3a717a53645589a91d18

(1689)

on December 11, 2011
at 05:43 AM

Burgers are easier to chew and eat, more portable, and easier to store in a flavorful way. Im not worried about the bun part, just the actual meat.

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5 Answers

2
Medium avatar

(19479)

on December 11, 2011
at 05:34 PM

I called them "meatballs", but this would probably make a good offal "burger" as well.

It is a combination of liver, grass fed beef, egg, coconut flour, and various herbs/spices/veg browned in butter (although any other fat would do) and then baked in the oven.

best-offal-burger?

(full recipe post here)

0d0842381492a41b2173a04014aae810

(4875)

on December 23, 2011
at 02:04 AM

+1, I make a mixture of grass fed minced liver (food processor is good for this), ground beef, a couple of eggs, and some garlic/oregano. Sautee in butter or ghee; turns out well in both balls and patties. It would probably hold together better if I added a type of flour, but I don't keep any around.

1
E4b155f898e209391902792ec3c005f3

(220)

on December 22, 2011
at 10:05 PM

I very much love US Wellness pet burgers. A ground mix of beef, liver and heart, they come frozen in tubular packs that slice into nice patties.

1
Ed983a42344945b1ff70fd9597a23493

on December 10, 2011
at 09:39 PM

I've known people to grind some heart or liver to add to ground beef for a burger or meatloaf...I've never tried this myself because I actually like heart and liver on their own, but parents I know sneak it in this way and their children are none the wiser.

1
4cc3c0179ecc584b06b006a703757ca1

on December 10, 2011
at 07:36 PM

I think an organ burger blend would be interesting. Maybe toss in some Bacon for fat binding, but I'm not sure. I'll have to ask my butcher about that.

1
77877f762c40637911396daa19b53094

(78467)

on December 10, 2011
at 06:20 PM

Why fight it into a burger? Why not just eat the awful offal? A burger just means that you have to sub in some lettuce for the bun anyway, so just eat offal and salad to end up in the same place.

77877f762c40637911396daa19b53094

(78467)

on December 11, 2011
at 02:29 PM

Well then maybe you could grind heart and possibly liver together, add seasoning and egg and see how that works.

6869a1f2294b3a717a53645589a91d18

(1689)

on December 11, 2011
at 05:43 AM

Burgers are easier to chew and eat, more portable, and easier to store in a flavorful way. Im not worried about the bun part, just the actual meat.

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