Ingredients
Per serving (estimated)
- Calories
- 500
- Protein
- 50 g
- Fat
- 32 g
- Carbs
- 1 g
Estimated from USDA FoodData Central values; actual numbers vary with cut and trim.
Method
- Partially freeze the liver for 20 to 30 minutes so it is firm.
- Blend or finely grate the liver into a purée. Alternatively, ask your butcher to grind it with the beef.
- In a bowl, gently mix the liver purée, ground beef, and salt until evenly streaked. Start with this ratio (1 part liver to 8 parts beef) and increase as your taste adjusts.
- Shape into 4 patties or cook as crumbles in hot tallow over medium-high heat.
- Cook until the center reaches 160°F (71°C), the USDA minimum for ground meat and any mixture containing ground organ meat.