Did you know that liver is one of the foods that contains one of the highest concentrations of nutrients of any food on the entire planet? Even though our conditioning is to think of superfoods as veggies or uncommon fruits and grains—think of kale or acai berries or quinoa—any ranking of items by healthy nutrient content would put liver up near the very top of the list. The liver from both beef and fowl contains extremely high levels of the vitamins B12, A, and B9, in addition to iron, choline, and a wide variety of other vital minerals. Because it is such an excellent source of high-quality protein, almost everyone could use a little bit more liver in their diet.
Keto burgers rosemary
2 kg of grass-fed beef ground.
1 kilogram of minced liver (you can food process the liver and then drain the excess blood.)
1/4 to 1/2 cup of rosemary, cut very coarsely
1 tablespoon of dried chili pepper flakes (use less if you don’t like things really spicy)
2 tablespoons oregano
1 level teaspoon of ground black pepper
Make sure that all of the ingredients are thoroughly combined. Use your hands to shape the hamburger meat into thin patties. Cook the burgers on the grill until they are completely done.
Keto beef and liver burgers
1.25 pounds of ground beef, of which I favor 20 percent ground beef
1/4 pound Chicken livers
1 teaspoon of finely powdered black pepper, omit for those following an AIP diet.
A teaspoon of sea salt.
1 and a half teaspoons of ground coriander
1 tsp of sage based seasoning for poultry
1/2 of a red onion, medium in size, peeled
Place the chicken liver and the red onion in the bowl of your food processor.
Pulse it until it resembles a paste.
The next step is to add the ground meat as well as all of the spices.
To thoroughly combine the ingredients, give the food processor about a minute’s worth of pulses.
Because it will be slightly sticky, you will need to wet your hands before forming the patties so that the patties don’t adhere to your hands. Form the mixture into four patties with a width of 4 inches.
Cook or grill the patties until they achieve the degree of doneness you choose.
You can eat it wrapped in lettuce or on a hamburger bun.
Keto liver pate
liver from beef – half a pound
6 tablespoons of butter are split up.
2 whole garlic cloves, chopped very finely
2 teaspoons of thyme – not fresh.
1/2 tsp salt 1/2 tsp ground black pepper
2 tablespoons of heavy whipping cream, which is optional and should preferably be raw
In a skillet, bring three tablespoons of the butter to a simmer.
After adding garlic that has been finely minced, continue to sauté it for three to four minutes on medium-high until it becomes transparent.
While that is going on, remove the connective tissue from the liver and slice it into very thin strips.
Increase the temperature of the pan and add the beef liver.
Add some thyme, salt, and pepper before serving.
You should sear the liver for one minute on each side.
Take the liver away from the heat and let it cool for about five minutes.
Move the mixture to a blender or food processor and purée it until it is completely smooth.
While the mixture is still being blended or pureed, add the remaining butter and cream (if using).
If you think it needs additional salt or pepper, feel free to season it to taste.
After the mixtures blending is perfectly smooth, remove it from the blender and place it in ramekins or a container made of glass. Cover it completely.
Put the mixture in the refrigerator and let it chill for at least four hours, or overnight if you want the flavors to really come together.
You can serve it with cucumber, celery, bacon, or a spoon if you like. This also goes good with keto cheese pickles.
Keto Liver and Beef Chili
Pair this with keto taquitos for a great meal.
two pounds of grass-fed ground beef
1 lb. to 1 1/2 lb. of chicken livers
2 to 3 big onions (peeled and chopped)
five garlic cloves (minced)
1-tablespoon coconut oil (or sub tallow)
25 ounces of peeled diced tomatoes or 8 big tomatoes, peeled and chopped
1 cup of water or bone broth
One cup of chili powder
1/9 cup cumin
Dried coriander, 1 teaspoon
Dried oregano, 1/2 tsp.
If you happen to use stewed tomatoes or broth that has salt added, this is an excellent place to start. You’ll probably want to add more, though.
Two lemons, or one-third cup of apple cider vinegar
black beans, dry, 1 1/2 cups (optional)
Place chicken livers in a medium dish and cover with water after trimming (use a knife or your fingers to remove any white, stringy pieces).
Place in refrigerator for at least 8 to 12 hours after adding the juice of two lemons or 1/4 cup apple cider vinegar. This will lessen some of the harsh liver flavor.
The beans will expand to more than double their current size when you place them in a basin and cover them with water.
Allow to soak for the night after adding 2 teaspoons of apple cider vinegar.
Creating the beans:
Put rinsed beans in a saucepan.
Bring to a boil while being covered with a few inches of water.
Turn down the heat and let the food simmer until tender.
Making the chili
Warm the tallow or oil over medium heat.
As you sauté, add the liver and mince the liver as finely as you can.
Add the ground beef and cook until browned when the onions are tender and the liver resembles a coarse paste (approximately 10 minutes).
Add the tomatoes and seasonings after browning the ground meat.
If necessary, add additional broth or water to completely submerge the meat.
You should bring chili to a boil before being simmered for an hour over low heat.
Notes * Beef liver can be used in place of the onions and garlic, but it must first be finely minced.
Additionally, because beef liver has a very strong flavor, we advise using no more than 1/2 pound.