Beef Bacon 50/50 Braunschweiger Burger Sliders

Probably the most difficult task most paleo and ancestral health advocates advise you to do is to eat organ meats, particularly liver. Frankly, I just have a really hard time stomaching the preparation of organ meats. One time, I made this with both liver and kidneys and felt so nauseous afterwards that I couldn’t eat it, even though the rest of my family scarfed it up.

There is a mental block there, I think, where a liver looks exactly like what it is: an organ from an animal that was once alive. Most of us grew up so separated from the life and death of our food that we are not comfortable with the reminder that animals are our meat. It’s why some people thought Food, Inc. was gross, even the Joel Salatin section.

That’s not my problem, though (I’m pretty calloused to gore, frankly, as I was once a fourteen year old boy on the internet). My problem is my sensitive nose. Heart is fine; it’s just a little more iron-y than other muscles. Tongue presents mostly a visual and feel problem (can’t get around the fact that you’re handling a tongue), so I can do that. Both taste great and are relatively easy to prep.

It’s the smell I can’t get over. The kidneys and the liver that are the real problem for me to prepare. I have a hard time with their pungent aroma; and I’m guessing a few of you might have the same problem.

Luckily, I have a solution for you. Why not buy organ meats already processed and ground into palatable proportions already for you? Why not eat some head cheese or liverwurst or braunschweiger? Don’t let the names scare you! You’ll get the nutritional benefit of the offal, but not have to handle it and the smell will be masked by fragrant spices! It’s perfect for those of use who are slightly squeamish about these foods!

With that in mind, we tried out US Wellness Meats‘ braunschweiger sausage. It was shockingly easy to handle and paired with their beef bacon ends ground into 50/50 burger sliders they became amazingly delicious AND have a significant liver component!

Beef Bacon 50/50 Braunshweiger Sliders

Ingredients

1 lbs. beef bacon (we used ends because it’s cheaper)
1 lbs. uncooked braunschweiger (or about a 60/40 ground beef/liver mix)
1 tsp. ground cumin
1 tsp sea salt
1/2 tsp pepper

Instructions

  1. ♥ Grind beef bacon in meat grinder or food processor (supervise little ones!)
  2. ♥ Mix ground bacon with braunsweiger, cumin, salt and pepper by hand until evenly incorporated
  3. ♥ Form into thick 2″ diameter patties, handling as little as possible (gentle hands = tender sliders!)
  4. Cook over medium-high heat, about 4 minutes per side (we like these cooked medium). The outside will get browned and crispy while the inside stays tender.
  5. ♥ We recommend you serve wrapped up in lettuce, with sauteed mushroom & onions, and guacamole or any other topping you’d like!

Steps marked with a are perfect for little helpers!


We loved it!
Very little of that liver-y taste and lots tender beefy flavor.
Our boys gobbled down a half dozen and still wanted more!

About Matthew

Matthew McCarry has written 217 post in this blog.

Matt is the husband of Stacy and somehow manages to contribute to this blog in between taking care of three children, producing the Paleo View Podcast and cooking most of the food featured here.

  • JAM

    So great to know I can get a clean source of liverwurst. We love it plain, but adding it to ground meat will be a great way to sneak it into our little guy. Thanks for the great idea!

  • Kristin

    Great recommendation! I’m the exact same way as you – I don’t mind the thought of/look of the organs but the smell and taste KILLS ME! i also tried making your organ meat pie and couldn’t eat it b/c I was so nauseous lol, glad I’m not the only one! I absolutely hate the taste of liver too, and find that I actually LOVE the liverwurst and braunschweiger from US wellness – so if anyone is scared of them, don’t be! from an organ meat hater – they are totally fine!

  • Re

    I have bought us wellness beef bacon and thought it was so gross :(

    • http://PaleoParents.com Stacy & Matt

      Then use pork bacon!

  • Lauren

    Braunschweiger must be spiced, right? Or could you do bacon, beef and liver straight up and save the processing premium?
    We do okay with chicken livers (soaked overnight in something slightly acidic and rinsed really well, plus drain any blood after the first few minutes of cooking) with lots of bacon, onions and jalepenos, and my daughter LOVES liverwurst (alone, with jam or with cheese) on cucumber slices or the occasional rice cake.
    On the other hand I got a good deal on calf liver last week, soaked the bejeezus out of it, looked up a liver loaf recipe with mushrooms, leeks and bacon, plenty of tantalising spices, prepped the whole thing … and it tasted like liver. A lot. We ended up frying the slices and serving with runny fried eggs on top. Livable, but still a fail.

    • http://PaleoParents.com Stacy & Matt

      Of course! All recipes are suggestions, after all! Or, you can spice your own sausage for that matter.

  • Elizabeth

    you can soak beef or calf liver in milk for several hours, drain then cook whichever way you like. it gets the iron taste out without toughening the meat. & btw……everything tastes better with a gooey egg!

    • http://PaleoParents.com Stacy & Matt

      Unfortunately, we consume neither milk not eggs.

      • Elizabeth

        well now you got me thinking hard. vinegar will leave an after taste. i have heard of using coke but that is so unhealthy. i am officially on the hunt through grandma’s cookbooks for tips; she made notes in the margins.

      • Jeff

        Soak the liver in lemon juice for 15 min and cook in coconut oil. There’s something about the soak and the oil that really leaves the liver much milder and very pleasant. It went from a chore to being something I really looked forward to eating.

  • Stephanie

    I just made this with curry and onions mixed in. It didn’t hold together well but is super tasty!