I have been making an attempt to eat more nutrient dense foods – even ones that I don’t like, such as liver.  And I think that the more I eat liver, the more I am getting over the “ick” factor.  When the ick factor isn’t a problem anymore, as long as I season things well – I don’t mind eating liver at all!!  So just keep plugging away and enjoy! 🙂

Feel free to experiment with other organ meats added in!  Grind up some kidney, tongue, heart, whatever!  Just use the ratio of organ meat to ground beef that you are comfortable with as you adjust.


1 pound ground beef (preferably grass fed)
4-8 oz. of liver or other organs (preferably soaked in lemon juice for a few hours, then rinsed)
7 cloves of garlic, peeled
a good handful of thyme stalks (about 20?)
1 tsp. sea salt

1. Place the garlic and thyme stalks in your food processor.  Process until the garlic is finely chopped, and the thyme is broken apart.  Pick the remaining (empty) stalks out, and add your liver.

2. Process the liver until it is ground up finely.  Add your pound of ground beef and teaspoon of sea salt.

3. Process until the ground beef is mixed in.  The mixture might be a bit soft – this is no problem.

4. Heat some fat in your skillet (coconut oil, lard, red palm oil…) and scoop some burger mixture up with your hand.  Flatten onto the hot skillet being careful to not burn yourself.  I did 3 burgers at a time – and made 6 total.

5. Flip when they get nice and sizzley brown.  These taste like garlic and thyme – and my whole household enjoyed them! 🙂

This recipe was shared at Paleo AIP Recipe Roundtable. 🙂