The key to the perfect organ meat and steak burger lies in the harmonious balance of flavors and textures. The robust, slightly earthy flavor of liver, combined with the tender, juicy richness of steak and the mild, hearty texture of beef heart, creates a burger that’s deeply satisfying in every bite. The Worcestershire sauce and Dijon mustard add tangy notes that cut through the richness, while the smoked paprika lends a subtle smokiness that elevates the entire dish. This burger isn’t just a meal; it’s an experience for your taste buds and a powerhouse of nutrition for your body.
Ingredients:
For the burger patties:
- 1/2 lb ground beef steak (sirloin or ribeye, finely chopped or ground)
- 1/4 lb beef liver (finely chopped or ground)
- 1/4 lb beef heart (finely chopped or ground)
- 1 small onion (grated)
- 2 garlic cloves (minced)
- 1 egg (optional, for binding)
- 1/4 cup breadcrumbs (optional, for texture)
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh parsley (chopped)
For assembling the burgers:
- 4 burger buns (toasted)
- Cheese slices (optional, sharp cheddar or gouda work well)
- Lettuce leaves
- Tomato slices
- Pickles
- Your favorite condiments (mustard, ketchup, mayo, etc.)
Instructions:
- Prepare the organ meats and steak: If not already ground, finely chop or grind the liver, heart, and steak using a food processor or a sharp knife. It’s essential to cut the liver and heart into very small pieces to ensure they blend well with the steak.
- Mix the burger ingredients: In a large bowl, combine the ground steak, liver, and heart. Add the grated onion, minced garlic, egg, breadcrumbs (if using), Worcestershire sauce, Dijon mustard, smoked paprika, salt, pepper, and parsley. Mix everything together with your hands until fully combined but avoid overworking the mixture to keep the patties tender.
- Shape the patties: Divide the mixture into 4 equal portions and shape each into a burger patty. Ensure the patties are slightly larger than your buns, as they will shrink a bit during cooking. Press a slight indentation in the center of each patty to help them cook evenly.
- Cook the patties: Heat a grill or skillet over medium-high heat. Once hot, add the burger patties and cook for about 4-5 minutes per side, depending on the thickness and desired doneness. For medium, cook until the internal temperature reaches 160°F (71°C). If using cheese, add a slice to each patty during the last minute of cooking, allowing it to melt.
- Assemble the burgers: While the patties are cooking, toast the burger buns until golden brown. Spread your favorite condiments on the bottom half of the bun, then add lettuce, tomato slices, pickles, and the cooked patty. Top with the remaining bun half.
- Serve: Serve immediately with your choice of sides like fries, a salad, or coleslaw. Enjoy your flavorful and nutrient-rich organ meat and steak burger!
