Description
Nose to Tail Burgers made with beef liver and heart, bacon, onion, garlic, rosemary, and seasonings for a satisfying meal that’s super tasty AND nutrient dense.
Scale
Ingredients
- 2 pounds ground beef
- 10 ounces bacon diced or ground sausage
- ¾ pound beef heart, cubed
- ½ pound beef liver, cubed
- 1 large onion, diced
- 4 cloves garlic, sliced
- 3 sprigs rosemary, leaves only
- 2 teaspoons fine salt
- 2 teaspoons kelp granules
- 2 teaspoons ground ginger
- 2 teaspoons ground cumin
- 2 teaspoons ground turmeric
- 2 teaspoons black pepper
- ½ teaspoon 5 spice
- ½ cup almond meal, pork panko or coconut flour
Instructions
If using a meat grinder:
- Put the bacon, heart, liver and then garlic, onion and rosemary through the grinder until it all comes out the other end and into a large bowl.
If using a food processor:
- Pulse the bacon, and heart until minced then transfer to a bowl. Then pulse the liver, garlic onion and rosemary until minced and add to the bowl.
- Add in the rest of the ingredients and mix well until fully combined. I use gloves to I can really get in there and mix it well. Then I use a 4-ounce scoop to shape even sized patties.
Smoker instructions:
- Cook in your smoker at 375F for 25 minutes then switch to just smoke for 10 minutes.
Oven instructions:
- Place on a sheet pan and roast at 375F for 30 minutes, broil for 2-3 minutes.
Recipe Notes:
Macros calculated with almond meal — if you use pork panko or coconut flour, the macros will change slightly.
2.5g net carbs per serving
Nutrition
- Serving Size: 1 serving
- Calories: 263
- Fat: 18.1g
- Carbohydrates: 3.5g
- Fiber: 1g
- Protein: 20.7g
