Chicken Liver Beef Patties

Organ meats are the most nutrient dense part of the animal.  Yet, most people don’t value these prize parts and have difficulty incorporating them into their diet.  Are you one of those folks?  Here’s a great recipe to begin doing so.  It’s delicious, nutritious, and no one will know they are eating organ meats.

Chicken Liver Beef Patties
Karen DeHaven, FNTP, CGP, MBA

  • 2 lbs ground beef
  • ½ lb chicken livers 1
  • 2 cloves garlic, minced 2
  • 1-2 t dried herbs such as oregano or thyme 2
  • 1 ½ t sea salt 2
  • ¼ t ground pepper 2

Cook chicken livers either by simmering in water or stock, or by sautéing in butter.  Try to under cook just slightly.  If you accidentally over cook though, Don’t fret.  This recipe will still be good.  Drain stock and use in soup or for cooking a vegetable or grain or just drink.  Mash chicken livers and mix with all other ingredients.  Form into patties of desired size.  Cook according to your preferred method for cooking hamburgers, OR try my preferred method of cooking with sauteed vegetables as noted below in the Sauteed Arugula recipe.  Freeze extra uncooked patties for a quick meal another day.

1 You can also use chicken hearts – either half liver/half hearts or all hearts.  When I use hearts, I simply chop them up and mixed them in the ground beef raw.  When cooked you will never know the hearts are in there.  Truly, you won’t notice, except for feeling satisfied and well nourished. 😊

2 All of these are optional. You can make the patties with just the chicken liver, ground beef and sea salt.


Sautéed Arugula
Karen DeHaven, FNTP, CGP, MBA

  • 1 bunch arugula, chopped (preferably freshly picked) 1
  • 1 clove garlic, minced
  • Freshly ground sea salt and pepper to taste
  • 2t chicken, duck, pork or other animal fat or coconut oil
  • Splash of RAW Apple Cider Vinegar or RAW Coconut Vinegar

Heat iron skillet on medium heat.  Add fat, let melt and add arugula. Sautee till desired wiltedness.  Stir in minced garlic. Either serve as is; or if serving with hamburgers, add hamburger to skillet at this point.  Sear 2-3 minutes on both sides depending on how well you like your burger cooked.  Be sure to stir arugula while hamburger is cooking so it won’t burn.  Then serve both hamburger and arugula with ghee or butter, a splash of vinegar, your choice of fermented vegetable and a mug of stock.   

1 Arugula is very easy to grow. It’s prolific, winters well, and will continue producing for several years.


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