Spicy Organ Burgers

Burgers are one of the sneakiest meals to disguise organs into. 

You won’t taste the liver. Or the heart. But your body will know.

Rich in bioavailable amino acids, B vitamins, and minerals, this is comfort food with serious credentials. Just season, shape, and sear. Serve with roasted veg or however you like your burgers, and feel good knowing you just delivered a serious boost of energy, immunity and overall nutrient density to your body.

Ingredients

For the burgers:

• 500g organic grass feed beef mince
• 1 red onion, finely chopped
• 2 garlic cloves, crushed
• 1 red chilli, finely chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• Your choice of organs (liver, heart, kidney etc) or 2 tbsp Organised
• 1 organic egg
• A generous pinch of sea salt and pepper 

Serve with: 

• 1 large sweet potato, cut into thick round slices
• A drizzle of olive oil for roasting
• Salt and pepper to taste
• Few cherry tomatoes, cut into quarters
• Optional: a forkful of your favourite pickles or sauerkraut 

For the guacamole: 

• 1 large avocado
• A handful of chopped coriander
• The juice of 1/2 lime
• A drizzle of extra virgin olive oil
• Salt and pepper to taste 

Method

1. Add the sweet potatoes slices to a large baking tray and drizzle with some olive oil, salt and pepper. Rub everything in until all the slices are well coated. Roast in the oven at 200 degrees Celsius for 25-30 minutes until soft but still with a bite.
2. To make the guacamole simply add all the ingredients to a bowl and mix well.
3. Add all the burgers ingredients to a large bowl and using your hands or a spoon mix well until everything is throughly combined.
4. Shape the mixture into small patties. Cook the burgers either on the barbecue or heat some olive oil or butter in a large frying pan on a medium heat. Cook the burgers on each side for about 3 minutes.
5. Serve the burgers between 2 sweet potato slices with a dollop of guacamole on top, cherry tomatoes and pickled on the side.
6. Store any leftovers in an airtight container in the fridge for 2-3 days.