These burgers are rich and meatier tasting than most burgers you'll find.
This will make four burgers (probably one per person)
- 1lb ground beef
- 1/4 lb skinned and deveined beef liver
- 1 egg
- Bread crumbs
- Worcestershire sauce
- Garlic powder
- Salt- Pepper
- 1/2 lb bacon (or 4-6 strips)
- 1 onion, chopped
[burger lube of your choice, buns]
Start some bacon cooking in a skillet. Cast iron is awesome. Probably want to cut those in half for two strips per burger. When the bacon is done, remove it and add the chopped onion. Sautee the onion on low to medium heat (the longer the better, just don't go too high with the heat).
For the meat, you need to grind that liver. You do have a meat grinder for your Kitchenaid, right?
Put the beef into a bowl and grind the liver into the bowl on top of it. It'll basically be a paste. This is good. Add the egg, salt, pepper, paprika, garlic powder, and Worcestershire sauce. How much? Up to you. Try two teaspoons of each if you have no idea. I just imagine I'm putting it onto a patty and do it four times.
Add bread crumbs next, but like I'm going to buy bread crumbs. I take one slice of bread, put it in the toaster oven on dark, then let it go till it nearly burns. When it's done, (and not super hot anymore!) take it and crush it in your fingers over the bowl. Instant bread crumbs. Toasting it to dark should leave almost no bready parts left. If there are any, I throw those away.
Mix everything in the bowl thoroughly. It should hold its shape decently. Warm up another skillet on medium heat. (TWO cast iron skillets are even more awesome). Form the patties and plop them in. It's ok to squish them into shape right at the beginning, but after a minute or two, squishing is evil and I will hunt you down.
Let the burgers cook for a while, watch for the edges to stop looking soft and the bottoms to brown. If you flip them and the whole underside is brown with some spots looking dark brown, you did good. Cook the other side for around the same amount of time.
I put slices of cheese on and cover the skillet for a couple minutes to melt. Colby Jack is very pretty.
Remove burgers, add bacon and sauteed onions, and put into your mouth. I just do mustard and nothing else.
Liver is awesome. If you don't like the taste or texture of liver, try this. It blends so well into the burger you don't notice "liver", but you do notice a rich flavor.
Definitely pay the extra for the deveined and skinned liver. It's not that much more expensive, but it saves you a ton of hassle.
Get a beef with a decent amount of fat in it. I use 80/20. You need more fat in the beef to compensate for the liver, which has very little. The bacon also helps with this.
I don't even use buns, I just put 8 slices of bread (in stacked pairs) into the toaster oven, then lightly toast. The insides stay soft but the outside is toasty.
I've made this for many people. They never taste liver, but they always taste the awesome.