stuffed liver burger for the liver hater

★★★★★ 1 Review
DeeDee2011 avatar
By Diane Atherton
from PINE MOUNTAIN, GA

Our Sammie Challenge this week is to make a sandwich using liver and lemon. Liver isn't a problem for me as I love it. Most people will turn there nose up to it. So, I've worked on a burger for those who hate liver. Hope this changes your mind. I think we all know that there are some real benefits to eating liver. It's a good source of iron, Vitamin A, B and D. But, then there's that Liver taste and that Liver smell you say! I think I've done a great job on disguising that liver for you. This burger went over well in our house today! Hope you enjoy too!

★★★★★ 1 Review
serves 3
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients For stuffed liver burger for the liver hater

  • MEAT PATTIES
  • 1 lb
    lean ground beef
  • 4 oz
    beef liver, frozen (calf's liver is milder if you can find it)
  • 4 slice
    bacon, fried and crumbled (reserve bacon dripping for frying burgers)
  • 2 tsp
    garlic, (i used spice world minced squeeze garlic)
  • 1/2 c
    panko bread crumbs
  • juice of 1/2 large lemon
  • 1 tsp
    herb for meat (i used dean & deluca brand)
  • 1/2 tsp
    salt
  • 1/2 tsp
    white pepper
  • 4 to 6 slice
    cheese of your liking (i used baby swiss and pepperjack cheese)
  • FILLING
  • 1 Tbsp
    bacon grease, or olive oil
  • 4 to 6 oz
    sliced mushrooms
  • 1/4 lg
    onion, sliced
  • juice of 1/2 large lemon
  • salt, to taste
  • pepper, to taste
  • smoked paprika, to taste
  • BREAD AND CONDIMENTS
  • 6 slice
    marblized rye bread (or bread of choice)
  • horseradish mustard
  • butter, room temperature
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How To Make stuffed liver burger for the liver hater

  • 1
    Take frozen liver, cut into slices or chuncks. Put in blender with blade and chop pretty fine. Chops up better if frozen. But will work if it's not frozen, it will just be more liquid like.
  • 2
    Combine all ingredients (EXCEPT THE CHEESE) for meat patties including the chopped up liver in a bowl; mix well. Divide into 6 equal patties. With the back of a cup, make an indention in 3 of the patties.
  • 3
    Combine filling ingredients in a pan and saute until mushrooms and onions are tender, browned and juice has cooked out. Divide into 3 equal servings.
  • 4
    Place a serving of the sauteed vegetables in each of the 3 meat patties with the indentions. Place other 3 patties on top of these patties, with fingers press seams together.
  • 5
    Over a medium heat, in a large frying pan; cook stuffed patties 5 to 7 minutes on each side. The last minute; add cheese to top of bugers, cover and allow cheese to melt.
  • 6
    Slather the insides of the bread with the Horseradish Musdard or comdiment of your choice. Place patty on one slice of bread and top with another slice of bread. Slather the outsides of the bread with the soft butter.
  • 7
    Over a medium high heat; brown sammies on both sides until lightly brown and crisp. Serve with chips or fries.

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