Easy Liver Burger - With Beef Liver & Chicken Hearts
These beef liver burger are easily prepared within only 30 minutes. In addition, they taste delicious and are packed with valuable and essential nutrients due to the organ meats containing multiple vitamins as well as iron, copper and choline which is important for brain development and liver function.
First, put the beef liver, chicken hearts & all seasonings into your food processor
Then, mince everything for about 30 seconds, add the egg and mince again for a few seconds until everything is mixed. To give the burgers a better consistency you may also add 1-2 tablespoons of coconut / almond flour or psyllium husk powder at this step
Now, add some coconut oil or your preferred fat for frying to a pan and heat it up to low-medium heat. A non-stick pan would be perfect. In case you don't have one make sure to use enough fat to prevent sticking
Next, use a spoon to put blobs of the meat mixture -with about 0.8 centimeters (about 1/3 inch) of thickness- into the pan
Let the burgers fry slowly, for about 10 minutes, before flipping to make sure that they don't fall apart. It is easiest to wait until they start to become solid and coloured on their top's edges
After flipping, fry for another 5-10 minutes until the burgers have reached your desired color. I like them to be more on the dark brown side
This easy kidney recipe with calf's kidney makes a delicious and nutrient dense meal. It is very satiating and perfectly suited for low carb diets. In addition, kidneys have a great offering of folate, iron, zinc, copper & selenium and are also a great source of protein for a post-workout meal.
First, cut the kidneys in half and remove the gristly white centers (the fat) carefully
It is best to use a paring knife for this. Remove as much of it as possible and keep it if you want to make tallow - more details in the recipe notes
After that, cut the kidney meat into bite sized pieces and put them into a strainer. When finished, thoroughly rinse them with cold water for a few minutes
Now, add the salt to a big bowl, add some water and stir until the salt is dissolved. Then, add the kidney pieces and so much cold water that they are completely covered
Cover the bowl with cling film / plastic wrap, put it into the fridge and let the kidneys soak in water for at least 2 hours. After that, take the pieces out of the water, into a clean strainer and rinse them with fresh water again. Afterwards, let them drip off excess water for a minute
Melt the butter in a pan on low heat, add the kidney pieces and cook them for about 7 minutes while stirring occasionally.
Then, put them to the side (e.g. into a soup plate) in order to make the sauce in the pan
Sauce - Final Steps
After cooking the kidney pieces, leave any remaining liquid in the pan and add the extra butter. Then, add the sliced onions and let them cook for about 5 minutes
Next, add the cream & cream cheese to the pan and stir until it is dissolved. Cook for about 10 minutes on low heat, until the sauce starts to thicken. Now is the time to taste the sauce and add salt & pepper to your preferences
Finally, add the kidney pieces back to the pan and let them simmer in the sauce for another 3 minutes on low heat. Don't cook too long or on higher heat as the kidney tends to become chewy then
Recipe Notes
If you want to render the kidney fat cut it into small bits or mince it in a food processor.
Then, put it into a pot or big pan on low heat and wait for all the fat to get out while stirring occasionally.
You can see that it's done when there is clear fat on the bottom with crispy bits on top.
Now, you can remove these floating bits by pouring all content through a cheesecloth or fabric into another pot.
When the fat is cooled, pour it into mason jars and keep them in the fridge.
Surf and Turf in meatball form? Make it happen with these shrimp stuffed meatballs that I created. They are a perfect low carb alternative to usual shrimp balls, taste delicious and go well with fried vegetables or some avocado on the side.
First, put the shrimps into a pan on low-medium heat and (if frozen) let them thaw for 2-3 minutes before adding the butter. If you use fresh shrimps add the butter and shrimps simultaneously
Let the shrimps cook in the butter for about 5 minutes, then add all remaining ingredients for the shrimps (lemon juice, soy sauce, sichuan pepper, salt, pepper & a pinch of garlic powder)
Now, stir everything and cook it on low heat for about 10 minutes while stirring occasionally. Cook until the water from the shrimps and butter is evaporated and the shrimps get a light golden brown color
Meatballs
While the shrimps are cooking, prepare the meatball mixture. Add the ground beef, eggs & seasonings to a bowl and mix them thoroughly with your hands or a hand mixer with dough hooks
When you have a homogeneous mixture, add the onions and mix everything once more
Now, split the mixture into 4-5 parts, put them onto a plate or breadboard and gently press them into -about 3/4 cm (or 1/3 inch) thick- patties
When the shrimps are finished, place them in the middle of the beef patties. If you like it a bit spicier add some of the sichuan pepper from the pan, too
Now, wrap the patties' edges to the top until everything is closed and use your hands to gently press them into a ball shape
Finally, fry the meatballs evenly for about 15 minutes on low-medium heat first and 3-5 minutes on medium-high heat afterwards in order to get a nice brown color and some roasting flavor
Recipe Notes
For a dairy free alternative, just replace the butter with coconut oil or lard.
I also added some mayonnaise and an avocado that I sprinkled with some salt & pepper on the side.
If you want a great sauce to go with your meatballs simply add about 150 gram cream to the pan with the remaining grease after frying and taking the meatballs out.
Then, let the cream cook on medium heat while stirring until it is reduced to your desired thickness. This works great with coconut milk/cream, too.
In case you don't want to use cream, slice 2-3 onions and cook them on low-medium heat in the remaining grease until they start to dissolve and everything thickens to a sauce.
