Nutrient-Dense Bacon Mushroom Burgers (AIP Friendly)
I’ve met few people who enjoy sitting down to a big plate of liver and onions, and generally, it seems most diners avoid organ meats because of the yuck factor. I’ve found that “hiding” them in meals works well for me, and this recipe is a tasty way to do just that with the addition of mildly flavored chicken liver.
Why would you want to eat liver anyway?
Aside from the yuck factor, many people avoid eating liver because they believe the liver stores toxins. However, as Chris Kresser explains:
“A popular objection to eating liver is the belief that the liver is a storage organ for toxins in the body. While it is true that one of the liver’s role is to neutralize toxins (such as drugs, chemical agents and poisons), it does not store these toxins. Toxins the body cannot eliminate are likely to accumulate in the body’s fatty tissues and nervous systems. On the other hand, the liver is a storage organ for many important nutrients (vitamins A, D, E, K, B12 and folic acid, and minerals such as copper and iron). These nutrients provide the body with some of the tools it needs to get rid of toxins.”
Traditionally, our ancestors favored eating organ meats, sometimes more than muscle meat! Abundant in vitamin A, all B vitamins, iron, copper, zinc, chromium, CoQ10, and an as-yet-unidentified anti-fatigue factor, liver is one of the most nutrient-dense foods on the planet.
In my Nutrient-Dense Bacon Mushroom Burgers, precooked crispy bacon and mushroom bits mixed with ground beef prevents sogginess and ensures you’ll taste their deliciousness in every bite! The addition of mildly flavored chicken liver infuses these burgers with tons of hidden nutrients and creates an appealing velvety texture.
Precooked crispy bacon and mushroom bits mixed with ground beef prevents sogginess and ensures you'll taste their deliciousness in every bite! The addition of mildly flavored chicken liver infuses these burgers with tons of hidden nutrients and creates an appealing velvety texture.
- 1 lb grass-fed ground beef
- 4 oz organic chicken liver, chopped
- 4 slices nitrate-free bacon
- 8 medium mushrooms, chopped
- 1 tbsp oil for sautéing mushrooms (I used coconut oil.)
- fresh greens
- Cook bacon in skillet until crispy.
- While bacon is cooking, sauté mushrooms in oil in separate pan until excess moisture is cooked off and mushrooms start to brown. Remove from pan and let cool a bit.
- When bacon is cooked through, remove from skillet and let cool. Chop into small pieces.
- In a medium bowl, mix together ground beef, liver, bacon, and mushrooms. Form into four patties.
- Grill patties or fry in a skillet until cooked through.
- Serve on a bed of fresh greens, and top with sliced avocado.
Recipe shared on Phoenix Helix AIP Recipe Roundtable