Most people hear “beef liver burger” and immediately say no. But this is one of the easiest ways to add more nutrient density to a meal your family already loves. And personally, I think you can taste the nutrition. Not in a “this is liver” way, but in that rich, deeply satisfying way that real food tastes when it actually gives your body something back. The trick is simple: blend the liver with eggs first, then mix it into the ground beef or bison with seasonings. You’re already making burgers. This just makes them better. Recipe: 906 g / 2 lbs grass-fed ground beef or bison, 90/10 200 g beef liver 2 large pasture-raised eggs 180 g grass-fed or raw cheddar cheese, thick sliced 2 tsp sea salt 1.5 tsp black pepper 1.5 tsp garlic powder 1.5 tsp onion powder 1.5 tsp smoked paprika Large lettuce leaves or bun 45 g grass-fed butter, for cooking (optional) 1/2 cup rolled oats, for binding (optional) Optional: 1.5 ripe avocados, sliced 90 g red onion, thinly sliced 120 g raw sauerkraut To make: Blend the liver with eggs in food processor until smooth. Mix with ground beef or bison & seasonings, Form into patties. Cook in butter until done to your preference. Serve in lettuce wraps or on a bun with toppings. Macros per double burger: Protein: approximately 98 g Fat: approximately 55 g Carbs: approximately 3 g (without oats or bun) Small note: liver is easiest to cut and blend when it is still partially frozen. It keeps the mess down and blends right into the meat mixture.