I am always searching to new ways to mask the uncanny taste of liver (and onions) and trick my family and friends into eating/enjoying this nutrient powerhouse food. I tried to powder it and add to coffee, but ruined my coffee grinder. I tried to make a cupcake frosting and was banned from ever making another cupcake again. This is why I only bake muffins.
Bacon, was my obvious next choice to conceal liver’s defense mechanistic taste. On my reach for my bacon, Mr. Goat Cheese was in the way and my creative juices started screaming at me! Boom, goat cheese it is.
One quick note regarding this insanely great tasting recipe. The liver MIGHT be to wet to make into patty form, right off the bat, so after you process it, either use some type of tin or put it in the fridge for a few minutes and it will harden up for easy patty formation.
|Broiled Bacon Liver Patties|
- 1 lb. grass-fed liver
- 5 slices raw bacon, chopped
- 4 oz. goat cheese
- 1/4 cup green onion, chopped
- 1/4 cup red onion, chopped
- 1 garlic clove, chopped/finely diced
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. garlic powder
- 1/4 tsp. paprika
- 2 Tbsp. balsamic vinegar
- 3 Tbsp. coconut oil
- ) Heat oven to 450 on BROIL. If you have hamburger bun tins (6) grease with coconut oil. If not, don’t.
- ) In food processor grind liver, 3 slices of bacon, goat cheese, onions, and spices. If your liver is watery, place in fridge for 15 minutes and allow it to harden some.
- ) Form into liver patties and broil in your hamburger tins. You could also use mason jar lids on a baking/cookie sheet type tray. OR you can simply cook patties on a pan on the stove. Place the rest of the chopped bacon (and maybe a few chopped green onions) on top of the patties for extra bacon love.
- ) Broil for 15 minutes or until your desired level of rawness.