Healthy Burger recipe

Good evening all! Here’s a great recipe for a healthy burger that Dr. Martha Whitney recommended many a times to me, and I just tried it this week; wow it was good! I was able to nail down some measurement from the original recipe in my second batch, but there’s always room for tweaking it. Also, if you’d had liver before apparently you can still taste it, as my sister Anna did when I gave her a sample; however, if you’ve never had liver, like myself, it’s fantastic! 10 out of 10.

---

But first, here’s the long story of my life before I give you the recipe (haha).

---

Food Processor

Meats:

Put the following meat in a food processor one after the other:

• 1 Beef Liver steak whipped to a liquid.

  • I bought my Liver grass fed at Publix. I’m not sure how you feed liver grass, but I thought it might be more healthy or you can ask to borrow a friend’s liver.

• 1 or 2 Italian Kielbasa Beef Sausage.

  • Cut up into slices and blend with the liquid liver.

• 1 pound ground beef.

  • Mix with the above meats in the food processor.

---

Seasoning:

• 2/3 cup yellow mustard.

• 2/3 cup horseradish.

• 2 Tbsp Montreal Steak Seasoning.

• 2 Tbsp Thundering Longhorn Brisket & Burgers.

  • Or another dry burger / steak seasoning.

• 1 Tbsp Kinder’s Buttery Burger Blend.

  • Or another dry burger / steak seasoning.

---

• Take all the blended meat mixture out of the food processor and place in a bowl. Split the mixture in half and put it back into the food processor.

• Mix all the seasoning together and pour half of it into the food processor.

• Mix the meat and seasoning together in the food processor and remove it.

• Repeat for the other half of meat mixture and seasoning.

• Remove meat mixture from food processor and place into the bowl with the other completed half of the mixture.

---

Burgers:

• Stir completed mixture together.

• Add 1 egg to the mixture and stir it in.

• Put two packs of Great Value Unsalted Tops Saltine Crackers into the empty food processor and blend until the crackers are a little larger then a powder. This will help hold the burgers together. If the mixture is still to soft, repeat crushing another half a package of crackers in the food processor.

  

  ---

Baking:

• Form the meat mixture into burgers and place in a oiled pan.

• Cook on 350° F for 25 minutes or until the internal temperature of the burger is 160° F.

• Take out of oven when done.

• Eat.

---

Left to Right: 1st attempt vs 2nd attempt

---

Some of the benefits from the Liver:

• Iron

• Vitamin A

• Pack with B vitamins

• Zinc

• Selenium

• Provides CoQ10

• Nutrient dense

• Helps provide Folate

• Helps controlling immune response

• Helps in bile production

• High-Quality protein source

• Supports cognitive function

• and many other benefits!

---

So there you go, best of luck!

---

Blessings in Christ Jesus,

Andrew Jordan