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Thursday
May032012

Burgers with Liver 

As I write this I am wondering how many will have glanced at the title of this post and hightailed it on to the next food blog. So, let me just say ... if you're still here, kudos for your bravery, your curiosity—whatever it is that has compelled you to read—in my best Paul Harvey voice—the rest of this story.

Today I welcome back my friend, Certified Nutrition Consultant, and Autism Diet Specialist, Julie Matthews. In a recent email exchange, Julie and I spoke of our mutual admiration for Dr. Terry Wahls. One thing Dr. Wahls encourages is the consumption of one serving of organ meat per week to fuel your mitochondria.

Truth be told, I have NEVER eaten organ meat. I think it's not just a mental thing with me, but a practical thing. I have no clue how to prepare organ meat—much less how to make it palatable. Well, Julie is here to show us how. Watching her video sold me. "Kid's love 'em," she assured.

So last week I did it. I practiced a little mind over matter and gave these burgers a go. I whizzed up the chicken liver I pulled out of an organic hen (purchased at Costco) and hid it in a pound of ground beef. Oh the sneaky smile I had plastered on my face as I watched the boys gobble down those burgers. Ha!

 

Julie Matthews | Guest Post 4
Kids Love Liver: Burgers with Liver

Believe it or not—and most parents do not—kids love liver! In my experience of working with thousands of children with autism (some of the pickiest eaters), overwhelmingly they love my Burgers with Liver.

For you squeamish parents out there, why eat liver?

Liver is rich in many nutrients. Because it's an organ with so many jobs, the liver stores a large number of nutrients for its many needs. Liver from chicken, beef, lamb, or a grass-fed or pastured animal contains high levels of iron, vitamin B12, folate, vitamins A and C, and zinc.

In the spirit of wanting more families to eat liver, I’d like to share my kid-approved “Burgers with Liver” recipe from Cooking to Heal with you. I know this dish may not sound tasty but these burgers are delicious.  Time and time again, parents tell me that their kids say, “These are the best burgers ever!”  No one will know they are eating liver.

Burgers With Liver

Gluten-Free | Casein-Free | Citrus-Free | Corn-Free | Dairy-Free | Egg-Free | Fish-Free | Nightshade-Free | Peanut-Free | Potato-Free | Rice-Free | Shellfish-Free | Soy-Free | Tree Nut-Free | Wheat-Free | Grain-Free | Sesame-Free | Sweetener-Free | Yeast-free | GFCF | Low Oxalate | Paleo

Ingredients:

1 pound GROUND BEEF
2-3 ounces organic LIVER
1-2 teaspoons ONION POWDER
1 teaspoon SALT
ROSEMARY, WHITE PEPPER, or other SPICES

Directions:

  1. Add liver to food processor and blend until smooth. Remove any bits/strings of liver that are not thoroughly blended.
  2. Mix liver with remaining ingredients and form into patties.
  3. Cook as usual—in a pan, on the grill, or as desired. I prefer cooking them until they are well done.

Notes:

  • Diet Compliance: Gluten-Free/Casein-Free, Specific Carbohydrate Diet, Low Oxalate Diet, Feingold Diet without herbs and spices except salt.
  • White pepper is low oxalate.

Julie's Past Guest Posts Here at Lexie's Kitchen

Julie Matthews | Guest Post 1: Nourshing Hope for Autism
Julie Matthews | Guest Post 2: Food Matters for Autism
Julie Matthews | Guest Post 3: Food Allergies, Sensitivities and Autism
Julie Matthews | Guest Post 4: Limit Sugar for Good Health

Julie is a  Certified Nutrition Consultant and Autism Diet Specialist based out of San Francisco, California. She offers consulting in-office and around the globe via Skype. Follow her on her blog and learn more about the services she offers at Nourishing Hope.

Reader Comments (6)

Great idea! But we all flip over chicken liver at our house. No need to hide it here. Seriously. It disappears way too quickly to usually even have leftovers. Although I just sauteed some this week and had about three that were left over for my breakfast the next day. YUM. Now beef liver has a stronger flavor and not as nice of a texture, so it takes a little different prep for us to enjoy it as much. (I usually cut it into French Fry pieces and flour it well before frying.) That might be a good one to add into burgers for us. ;-)

Shirley

May 3, 2012 | Unregistered CommenterShirley @ gfe

Shirley, great tips! And good to know the differences between beef and chicken liver. xoLexie

May 3, 2012 | Unregistered CommenterLexie

Awesome - I have two lamb livers in the freezer from our last slaughter that have been waiting for the perfect recipe to hide in - thank you!!

May 3, 2012 | Unregistered CommenterSally Haugen

You go Sally! You brave soul you. ; ) xoLexie

May 3, 2012 | Unregistered CommenterLexie

We actually love liver here - well, at least, hubby and I do. Lamb liver is what we love most of all, but we're also beef and chicken liver fans. Good idea though to throw them into burgers! I've heard of sneaking beef heart (also nutritious) into burgers, so I imagine liver would work well too! Gotta try that with the kids.

May 5, 2012 | Unregistered CommenterAlta

I keep hearing about the benefits of liver. I love the idea of mixing it with something I already eat. I've been reading that it's really good for women to be eating before and during their pregnancies. Thanks for the video!

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