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Offal Bacon Burger

Yes, offal, not awful meat. I can feel your face wincing at the thought of using liver in your beloved burger.  However, in traditional cultures, each and every bit of the animal is used as food or textile. This, one of the reasons we are not an incredibly healthy population.

The liver adds a rich flavor while the bacon cuts the “liver” flavor. 


This recipe allows you to get your liver in once to twice weekly.  There is no greater nutrient dense food than that of liver. High in B Vitamins, pre-formed Vitamin A and a host of minerals, this valuable food is therapeutic. 

Pictured is an offal burger smothered with onions served on a bed of arugula and served with microgreens, avocado and live kraut


3/4 lb. bacon

1 lb. ground beef

¼ lb. grass fed beef liver

1 tablespoon garlic, crushed

1 teaspoon ground pepper

½ teaspoon sea salt



Grind the bacon and liver in a food processor.  Mix ground meats with spices by hand.  Form into patties or meatballs and grill or cook on stove-top over medium heat to desired doneness, about 8-9 minutes on each side.  Serve on a bed of lettuce, wrapped in a romaine leaf and smothered with grilled onions and mushrooms.

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