Introducing the Hearty Heritage Burger, a nutrient dense creation from Grass Fed Cattle Co. that blends our 100% grass fed ground beef with the rich, earthy flavors of beef liver or heart. This recipe celebrates ancestral nutrition, delivering a wholesome meal that honors traditional, whole-animal eating. If you’re looking for a delicious way to consume more beef liver, look no further!
“This reformed my opinion of liver!”
Ingredients
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1 lb. Grass Fed Cattle Co. Ground Beef *
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2.4–3.2 oz Grass Fed Cattle Co. Beef Liver (15–20% of total mixture) or Grass Fed Cattle Co. Beef Heart
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Optional Seasonings: sea salt, black pepper, garlic powder, onion powder, ground cloves (up to ⅛ tsp)
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Optional: 1 slice of pastured bacon
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Optional: 1 tablespoon grass-fed beef tallow
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Optional: 1 pasture-raised egg
*Time saving tip: Purchase 4 lbs. of Grass Fed Cattle Co. Ground Beef with 1 package of liver for easy measurement! Make a bulk batch and freeze for later.
Instructions
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Thaw the ground beef and liver (or heart) completely in the refrigerator.
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In a food processor, blend the liver (and/or heart) with the optional bacon slice until smooth.
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In a large mixing bowl, combine the blended liver (or heart) with the ground beef using your hands or a potato masher until evenly mixed.
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Form the mixture into patties (3-5, depending on size preference) and refrigerate for 30–60 minutes to firm up, which helps the patties hold together, especially for grilling.
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Season both sides of the patties with your choice of seasonings, if desired.
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Cook the patties in a preheated cast iron skillet over medium heat or on a grill, aiming for an internal temperature of 165°F. Note: The softer texture of these patties may make pan-frying easier than grilling.
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Flip the patties halfway through cooking to ensure even doneness.
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Let the burgers rest for 5 minutes before serving with your favorite toppings.
Variations
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Pizza Crust: Use the mixture as a base for a meat-crust pizza, following the method outlined in Grass Fed Cattle Co. Meat-Crust Pizza.
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Meatballs: Use this recipe for your favorite meatball recipe. Increase the liver content to up to 30% for a nutrient packed meatball variation.
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Heart or Kidney: Substitute liver with Grass Fed Cattle Co. beef heart for a milder flavor than liver. We haven’t tested the Grass Fed Cattle Co. kidney in this recipe, but please let us know if you do!
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Chicken Livers: Replace beef liver with Grass Fed Cattle Co. chicken livers at the same ratio for a milder taste.
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Tallow Boost: Add 1 tablespoon of grass fed beef tallow per pound of meat for extra richness. You can render your own tallow using Grass Fed Cattle Co. suet.
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Egg Binder: Incorporate 1 pasture raised egg into the mixture to improve patty cohesion during cooking.
Make it a weekly goal!
Here’s a useful chart for when you want to hit your target. 4 oz. per week is a great benchmark where you’ll get the nutritional benefits while not overdoing it. Even if it doesn’t happen every single week, it’s probably still an improvement if you haven’t been a liver aficionado!
For example, if you’re hoping to consume at least 1.5-2 ounces of liver per week, you could choose to eat half a pound of the 20% or 1 pound of the 15% blend.
We hope you enjoy this creative way to eat beef liver! If you’re curious about the health benefits, check out our Beef Liver Benefits Blog.