Danish hamburger dish: Organ-meat fricadillas with honey glaze
Updated: Jun 24, 2022
I have been trying to develop a hamburger recipe with organ meats that my husband would actually enjoy. His keen sense of smell usually sniffed out any organ meat and he would decline to eat it. I finally found a mixture he liked!
One aspect of being a Caring Carnivore is showing respect to the animal whose life has been sacrificed for the sake of your own, by ensuring no waste, wherever possible. Organ meats are the richest nutrition on the planet. This is good stewardship and management of our personal and earthly resources. I am eating as many of the organs as I can muster from our 666-pound heifer in the freezer.
Organ Meat Fricadillas
3 pounds ground grass-fed beef (muscle and fat)
½ pound ground beef organ meat (liver, heart, spleen, kidney, in combination)
4 droppers curry extract
1 dropper clove extract
½ teaspoon sea salt
½ tsp garlic powder
¼ teaspoon white pepper
4 tablespoons gelatin
4 eggs
1 cup shredded cheese
½ cup white rice flour
For the pan:
1 tbsp beef tallow or chicken fat
For the glaze:
1 tbsp red wine vinegar
½ cup water
2 tbsp honey
Combine ingredients in a mixing bowl and mold into patties. Add the tallow or fat into a frying pan at medium-high heat. Fry the patties, flipping once, until cooked through and move onto a plate. Using the drippings in the pan, add the red wine vinegar, water, and honey, scraping loose any sticking bits of meat (mmm, the best part!). Simmer for several minutes until thickened and ready to pour over the patties. Serve immediately or store in fridge or freezer. Or, cook up enough for one meal and store the rest of the mixture to cook later.
I am currently eating a pound of beef every day, following Dr. Paul's guidelines. That means I cook up hamburger for myself at lunchtime and fix additional meat or fish for the dinner meal I share with the family. I didn't think I could eat a pound of meat every day, but I'm doing it now!
