Anyone who who follows my friend, Danny Vega, has probably noticed he’s a big proponent of incorporating organ meats into the human diet. Before you run screaming, hear me out: the fact is that organ meats are insanely nutrient dense (meaning calorie-for-calorie, they pack in more nutrients than most other foods, most vegetables included), and they’re a huge part of how human beings evolved to eat. Consuming the whole animal, nose-to-tail, is what’s referred to as “ancestral eating,” and it’s basically how we ate for hundreds of thousands of years prior to the advent of agriculture.
I think most of us can accept this idea, in theory, but in practice a lot of folks here in the West still get a bit skeeved out when considering actually putting organ meats into our mouths. And hey, if this is you, you’re in good company because I know for certain that organ meats are awesome for our health, and I still have a difficult time with them, mentally.
That’s where my buddy Danny comes to the rescue. He’s a champ at getting as many organ meats down his gullet as he can manage, while managing to make it taste pretty darned good. And knowing Danny, I can’t tell you if it tastes gross, he ain’t eating it. So, if you’re ready to take a culinary leap and branch out into organ meats, give Danny’s burger recipe a try!
Danny’s seasoning is super simple, but feel free to change it up to make it your own!
- 20 oz (567 g) chicken livers
- 12 oz (340 g) good quality chicken sausage
- 32 oz (g) ground chicken
- garlic or garlic powder, to taste
- Redmond’s Real Salt, or good quality sea salt, to taste
- Redmond’s Real Seasoning Salt, or my Seasoned Salt, to taste
- Preheat the oven to 300 degrees F and prepare a baking sheet by lining it with foil. Also, prepare a skillet or grill.
- In a meat grinder or a food processor, combine the meats to grind together.process until all the meats are ground.
- Mix seasonings into the meat, then pat it out into approx. 10 patties.
- Arrange patties on the foil-lined baking sheet and bake at 300 for 10 minutes. This helps the meat come together into a solid patty.
- Once the burgers have baked, finish cooking by pan frying or grilling them, to your desired level of doneness. Let the finished patties stand 5 minutes to rest beforehand serving.
- Top with butter (as shown) or your favorite burger condiments and enjoy!
- Serving Size: 1 patty
- Calories: 321.1
- Fat: 16.6 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 41 g
Keywords: Danny, burgers, organ meat, nutritious