50/50/50 Burgers

These intensely flavor-packed 50/50/50 Burgers are nutrient dense due to liver and game meat. Grass-fed hamburger or ground beef makes a great substitution for the venison.

Featured Ingredients

Game meat (wild or farmed) is typically twice as nutrient dense as the meat you can find at most grocery stores! Per serving, deer meat (aka venison) delivers at least 10% or more of the daily value of 13 different nutrients and is a top 25 common food source of choline, coQ10, protein, vitamin B1, vitamin B2, vitamin B3, vitamin B12, and zinc. North American deer species include caribou, elk, moose, mule deer, and white-tailed deer.

Liver is one of the top nutrient-dense foods on the planet and is one of the best foods to support our own liver health. In general, organ meats are nutritional powerhouses and the most concentrated source of just about every nutrient, including important vitamins, minerals, healthy fats and essential amino acids.

Bacon delivers lots of flavor even when used in small amounts, which is a good thing since processed meats are best consumed in moderation. Keep in mind, getting up to 20% of calories from ultra-processed foods is unlikely to cause harm as long as you’re meeting your body’s nutritional needs from the remaining 80% of your diet of whole and minimally-processed foods.

Deer Meat Nutrients

Beef Liver Nutrients

Bacon Nutrients

50/50/50 Burgers

Nutrivore Score: 994

Prep Time 15 minutes minutes

Cook Time 24 minutes minutes

Total Time 39 minutes minutes

Servings 8

Calories 381kcal

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Ingredients

• 1 pound venison ground
• 1 pound liver ground (see note)
• 1 pound bacon ground
• burger toppings of choice
• buns, portobello mushroom caps, or lettuce wraps optional

Instructions

• Grind the liver and bacon separately or together. See note below.
• Add the ground bacon and liver mixture to the ground venison using your hands. Form 6 ounce patties. The liver can make patties sticky, try wetting your hands with cold water before forming the patties.
• To grill: Preheat a grill pan or gas or charcoal grill to medium-high heat. Place the patties on the heated grill. Grill for 6 to 8 minutes per side for medium, or until cooked to your liking.
• To pan fry: Heat a couple tablespoons of a good cooking fat over medium-high heat. Place the patties in a hot pan. Cook for 8 to 12 minutes per side, until cooked to your liking.
• To bake: Preheat the oven to 400F. Place the patties on a rimmed baking sheet or in a roasting pan. Bake for 18 to 22 minutes, until cooked to your liking.
• Serve with your favorite burger toppings on a bun, between Grilled Portobello Mushroom Caps, or in a lettuce wrap.

Nutrition

Nutrition Facts

50/50/50 Burgers

Amount per Serving

Calories

381

% Daily Value*

Fat

 

26

g

40

%

Saturated Fat

 

9

g

56

%

Trans Fat

 

0.2

g

Polyunsaturated Fat

 

4

g

Monounsaturated Fat

 

11

g

Cholesterol

 

242

mg

81

%

Sodium

 

443

mg

19

%

Potassium

 

470

mg

13

%

Carbohydrates

 

3

g

1

%

Protein

 

32

g

64

%

Vitamin A

 

9602

IU

192

%

Vitamin C

 

1

mg

1

%

Calcium

 

9

mg

1

%

Iron

 

5

mg

28

%

* Percent Daily Values are based on a 2000 calorie diet.

Notes

There are many ways to grind the meat. Bacon grinds more easily when it’s cold. No matter what kitchen tool you use, the goal is the texture of ground beef.

1. Some butchers will do it for you.

2. You can grate frozen liver. Place frozen liver in the refrigerator for 1 hour to soften slightly but not thaw. Grate the mostly frozen liver using a box grater.

3. Use a meat grinder attachment for a stand mixer.

4. Buy an inexpensive countertop hand-crank meat grinder or a deluxe electric meat grinder.

5. Food processors will do an acceptable job. Grinding both bacon and liver at the same time seems to help both from being ground too finely. Liver has a lot of moisture in it and tends to liquefy a little in food processors.

More: If you are using a stonger-flavored liver like beef or pork, or you strongly dislike the taste of liver, you can use 2 pounds of ground beef to dilute the flavor further.