AIP Pimped-Out Burger Bake + Navigating a Gluten-y Kitchen
This Pimped-Out Burger Bake is FULLY LOADED with nutrients and flavor!
It's my absolute favorite go-to way to sneak liver into my diet without tasting it and it has a healthy dose of zinc and savory umami thanks to the oysters (no, you can't taste them!!)
Check out the video tutorial (I also give tips for avoiding cross-contamination when cooking in a gluten-y kitchen!):
Watch through to the end, I'll show you the nutrient breakdown on Cronometer!
I KNOW what you're thinking- liver and OYSTERS in a ground beef bake? Wouldn't that taste weird?
I promise, you will not taste oysters or liver! It just tastes like a savory yummy seasoned ground beef bake! Follow the directions and proportions and you are going to love it!
I used to make Liver Pate, Hidden Liver Beef Scramble, Southern Fried Liver Scallopini- even Hidden Liver Breakfast Cake!! Now this is my new, go-to way to include nature's multivitamin in my diet. I eat this multiple times a week and never tire of it!
3 lbs grass-fed ground beef
1/2-1 c Tigernut Flour
(Tigernuts USA has the best price online- 23.99 for a 2.2 lb box, with free shipping on 2 boxes= $10.90/lb! Good to know info if you're a tiger nut junkie like me 😁)
1 lb Grass-fed beef liver
8 oz Frozen shucked oysters in their own juice- not drained. (In a pinch, use an 8 oz can of oysters, drained. Add in at very end of blending and pulse just a few times)
1 c onion, roughly chopped
1 oz garlic (~6-8 cloves)
2 T high quality, polyphenol rich Extra Virgin Olive Oil
2-3 T Organic Balsamic Vinegar
4 tsp salt
2 T mixed herbs- Italian Blend, Herbs De Provence or a blend of Oregano, Marjoram, Thyme & Garlic powder.
Preheat oven to 400 degrees Fahrenheit
Add the ground beef and tiger nut flour to a large bowl.
Add the rest of ingredients to a high speed blender and puree VERY well.
Pour the liquid mix from blender into the bowl with ground beef and tiger nut flour and mix extra well by hand until it is all incorporated and looks like meatloaf mix.
Spread into a large rectangular pan (spread about 1/2-3/4" thick)
(Opt: Top with a sprinkle of my Novolone cheese
and/or some crumbled bacon!!)
Bake for 30 minutes.
Let cool and slice into 16 squares.
I make this in big batches and freeze in portions- it's amazing as a meat-wich with arugula, red onion and avocado...
or crumbled over spaghetti squash or a sweet potato with some No-Tomato marinara sauce ...
...or topped with Novolone cheese
I even eat it plain if I'm in a rush- it's great on it's own without any frills! It's one of my staple foods that I couldn't live without!
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As seen on Phoenix Helix's Recipe Roundtable #295
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