Ready to transform your burger night? Forget everything you thought you knew about homemade patties. By sneaking in nutrient-dense chicken livers, we’re not just adding a powerhouse of vitamins; we’re unlocking a new level of savory, umami-rich depth that makes these burgers unbelievably juicy and flavorful. This isn’t just a burger; it’s a gourmet experience that’s secretly good for you. Prepare to make this your new go-to recipe!
Ingredients
• 1 ¼ lbs / 567g ground beef (80/20 recommended)
• ¼ lb / 113g chicken livers, trimmed
• ½ medium red onion, roughly chopped
• 1 ½ tsp / 3g ground coriander
• 1 tsp / 3g poultry seasoning
• 1 tsp / 6g sea salt
• 1 tsp / 2g ground black pepper
Instructions
1. In the bowl of a food processor, combine the trimmed chicken livers and the roughly chopped red onion.
2. Pulse the mixture until it forms a smooth, uniform paste. Scrape down the sides of the bowl as needed.
3. Add the ground beef, poultry seasoning, coriander, sea salt, and black pepper to the food processor.
4. Pulse gently just until the are well combined. Be careful not to overmix, as this can make the burgers tough.
5. Divide the mixture into four equal portions and gently shape them into patties, about 4 inches (10 cm) in diameter and ¾-inch thick.
6. Preheat your grill to medium-high heat. Cook the patties for 4-6 minutes per side, or until they reach your desired level of doneness. Serve immediately on your favorite bun with toppings.
Nutritional Information
• Approximate values per patty, without bun or toppings
• Calories: 405 kcal
• Protein: 31g
• Fat: 30g
• Carbohydrates: 2g
• Iron: 25% DV
• Vitamin A: 80% DV
Pro Tips
• For the best texture, chill the formed patties in the refrigerator for at least 30 minutes before grilling. This helps them hold their shape and stay juicy.
• Do not overwork the meat mixture in the food processor. Pulse just until combined to ensure a tender, not tough, burger.
• A caramelized onion and sharp cheddar cheese are excellent toppings that complement the rich, earthy flavor of the liver.
• For an even deeper flavor, you can substitute beef liver, but use slightly less as its taste is more potent than chicken liver.
FAQ
Q: Why add chicken livers to a burger recipe
A: Adding chicken livers makes the burgers incredibly juicy and flavorful. It introduces a deep, savory umami taste while also boosting the nutritional content with significant amounts of Vitamin A and Iron.
Q: Can you taste the liver in these burgers
A: The chicken liver flavor is not overpowering. It blends with the beef, onion, and spices to create a rich, complex, and savory flavor profile rather than a distinct liver taste. It’s a secret ingredient that enhances the overall burger.
Q: How do I keep these burgers from getting tough
A: The key to a tender burger is to handle the meat as little as possible. When combining the ingredients in the food processor, pulse gently just until everything is mixed. Overworking the meat will result in a tough texture.
Q: Can I use beef liver instead of chicken liver
A: Yes, you can substitute beef liver for an even deeper flavor. However, beef liver has a more potent taste, so it’s recommended to use slightly less than the ¼ lb called for in the recipe.
