Lacy and her husband Dustin live in Southwest Missouri raising three (soon to be four) free range kids on 45 acres.They focus on pork, chicken, and eggs for local customers as well as growing the bulk of their own veggies and dairy.
It is equally important to them to cultivate their local community and they provide an event space, overnight getaways, and community gatherings to help bring their people together.
NOSE TO TAIL BLACK AND BLUE BURGERSYields: 12 burgers (We only cook 6 at a time so I love to freeze the other half of premade patties for a quick weeknight meal)INGREDIENTSFor the patties1 pound grass fed ground beef1 pound ground pork1/2 pound bacon (cut into small pieces)1/2 pound beef or pork liver (you can also use heart if you’re not quite ready for the full flavor of liver)1 butter1 red onion (use 1/4 the onion diced. The rest can be sliced for a topping)Blue cheese crumbles (use half inside burgers. Reserve the rest for topping)Blackening season blend1 tablespoon fresh ground black pepper1 teaspoon cumin1 teaspoon onion powder1/4 teaspoon cayenne (my kids are spice wimps. up to 1 tsp if ya like heat)1 teaspoon garlic powder1 teaspoon paprika1/2 teaspoon oregano1/2 teaspoon chili powder1 teaspoon good quality sea saltDIRECTIONS-Mix blackening spices in a bowl and set aside.-Use a food processor, blender, or grinder attachment to dice up your liver. Alternatively you can cut into very small pieces by hand but I find the food processor the most convenient and incorporates the flavor throughout the patties better rather than one large bite of liver.-Add beef, pork, liver, chopped bacon, diced onion, and half of blue cheese, and 1 tsp blackening seasoning into a bowl and use your hands to combine. Form into 12 uniform patties.Sprinkle seasoning mix on both sides to your desired level of spiciness.-Melt butter in a cast iron skillet over medium heat. Cook burgers 4-5 minutes per side until internal temp reaches 170 degrees.-Serve on brioche buns or bonus points for homemade sourdough buns. Top with sliced red onion, lettuce, blue cheese crumbles, and a bit of barbeque sauce. Or if you want to be even extra, fry up a couple pieces of bacon and/or saute some red onions and mushrooms.These burgers pair well with some oven fries tossed in pork lard and a crunchy caesar salad. Now stop drooling and start cooking! Your body and your taste buds can thank me later.
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