As mentioned previously in “The Not-so-New Superfood” post, eating animals nose to tail is not only the most sustainable way to live, but also the most cost effective when it comes to getting the most “bang for your buck.” One ounce of chicken liver is rich in vitamin B12, folate, iron, and is 75% of one’s vitamin A requirements, proving to be the of most nutrient dense, cheap, and readily available super foods anyone can afford in their diet. That being said, not everyone can tolerate eating straight up sauteed liver and onions, or if you are like myself, cannot hide the strong flavor with other ingredients that are incoherently high FODMAP. Therefore, mixing it with ground meat, like these turkey burgers, is my favorite way to incorporate the extra organ meat into my daily meals, while it also can serve as the starting point to introducing organ meat in general.
Turkey burgers are a great alternative to regular, red meat burgers. Not because they are lower in fat, but rather they add a different taste and texture to what our taste buds perceive as a “burger.” That being said, it is no secret that turkey meat is prone to getting dry. Therefore, I decided to not only add flavor, but also moisture, by mixing in hidden liver. By hidden I mean there is no “iron” liver taste detectable, but instead, a wonderful flavor that no one but yourself will know is the loathed organ meat that people think they hate. In fact, this recipe was first created without the use of liver. However, after I added liver to my own burger prior to grilling, my mother exclaimed she wanted liver in hers as well! The result? Moist, tender, and juicy turkey burger. Who ever heard of such a thing? Not only that, but adding the liver boosted the nutritional content by a ten fold.
All in all, these burgers were a hit with everyone in my family, including both of my brothers, who never guessed that they were eating chicken liver. Instead, the feedback I received was only positive, as everyone complimented on how tasty the overall burger was. However, the real deciding factor behind sharing these burgers with you all, is the fact that my mother was excited to eat them. She is not a big fan of olives or artichokes, thus making her skeptical at first, however, once I told her I could make them with liver mixed in, she was sold. Sounds backwards right? Well it worked, and she loved every bite, ensuring that these Spain and Southern Italian-infused burgers to pass even the pickiest of eaters at your lunch, dinner, or even breakfast table.
Hidden Liver Mediterranean Turkey Burgers
- 1 lb ground turkey
- 1/2 lb chicken liver
- 1/4 cup parsley – chopped
- 1/4 cup black olives – pitted
- 1/4 cup marinated artichoke hearts (jarred or canned in water)
- 1 small onion
- 1/2 lemon – juiced
- 1 tsp sea salt
- In a food processor fitted with the “S” blade, puree liver into small bits, similar to that of the ground turkey.
- Transfer liver to a mixing bowl.
- Chop parsley, black olives, and artichoke hearts and add to mixing bowl, along with the ground turkey and lemon juice.
- Using a hand grater, grate the onion directly into the mixing bowl. *This allows no juices and flavor to be lost on the cutting board.
- Mix all ingredients together, forming into 4-6 like size patties.
- Heat grill on high, or indoor griddle of medium-low.
- Once hot, grill burgers 6-7 minutes per side, until cooked through.
- Serve with extra lemon wedges and enjoy!
If you do not have a outdoor grill, pan frying the burgers on a large skillet or indoor griddle for the same time noted above, works great.
You can also bake the burgers in a 350 degree oven for 20-30 minutes, until the internal temperature reaches 165 degrees.
Micah 6:8 “He has shown you, o man, what is good; and what does the Lord require of you but to do justly, to love mercy, and to walk humbly with your God?”