Close this search box.
Close this search box.

Nose to Tail Black & Blue Burgers

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.

When you raise your own meat it is unavoidable to notice the amount of nutrient dense cuts that american culture tells you not to eat. They want you to believe it’s weird, taboo, a sign of lower class, and doesn’t taste good. When in reality industrialized agriculture and feed lots have started producing on such a scale that the organs are just too much work to do anything with and get cast aside as only fit for animals to eat.
But I’m here to tell you differently. Those organs are the most nutritious part of the animal. A healthy animal I should say. Which is part of the feed lot problem but let’s stay on topic! Eating liver is one of the easiest ways for your body to absorb valuable iron. It is also super high in folate, vitamin B, vitamin A, and copper. I know we could all use as much as possible these last few weeks of the dark, lack of fresh fruits and veggies winter.
So if I have even remotely convinced you to try them let me give you a great easy recipe to segway you into the world of eating offal. Heart, liver, kidneys, pancreas, gizzards, tongue, and so much more if prepared correctly can not only be edible, but a delicacy.
In the Stewart house, we LOVE a good burger. These black and blue burgers are nothing fancy. But if the thought of eating liver makes you squeamish its a great way to incorporate it into a meal and maybe you won’t even tell its there!
I personally love the flavor. And all the extra flavor and punch these burgers have to offer make it a meal you will not only tolerate, but come to crave!
Yields: 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)
For the patties
1 pound grass fed ground beef
1 pound ground pork
1/2 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 butter
1 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 blend
1 tablespoon fresh ground black pepper
1 teaspoon cumin
1 teaspoon onion powder
1/4 teaspoon cayenne (my kids are spice wimps. up to 1 tsp if ya like heat)
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon oregano
1/2 teaspoon chili powder
1 teaspoon good quality sea salt
-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.


Please join us by sharing, continuing the conversation below, and connecting with Lacy at the following:




MORE Stories

Deeply Rooted

I am not well traveled. I’ve never flown on a plane. I’ve never been north of Ohio or west of Texas.I’m not as well traveled as some may say one should be, but this piece of land has housed all of my fondest memories…

Read More

Embracing Joy on a Humble Life Journey

Do you ever worry that your kids will miss out because of this homesteading lifestyle choice? This fear crosses my mind time to time. I’m sure many, if not most of you, could agree that it can be extremely difficult to get extended time away from the homestead for more than a full day, especially in the busy summer months when daily chores demand our regular attention…

Read More

Healing on the Homestead

“In some Native languages the term for plants translates to ‘those who take care of us’ … the land knows you, even when you are lost.” – Robin Wall Kimmerer, Braiding Sweetgrass…

Read More

Babies, Business, and Bumper Crops

Babies, Business, and Bumper Crops: How I am Learning to Homestead with Babies in Tow

Have you ever had one of those days? You know the days when you are cleaning the baby’s diaper, milking the cow, scooping poop in the barn, wiping noses, and cleaning more poop off of kids’ shoes…

Read More

Failing Bravely

One year ago, I resolved that I would learn to make all of the bread products my family needed. With an ever-shrinking bank account battling current inflation prices, I would walk the aisles of our local markets frustrated that I did not possess the skills required to make most of the things I needed to purchase…

Read More

Frontier Homesteading

Hey there, Homesteading Mama’s!
I’m Rachel from @frontier_homesteading. My husband Ryan, three children and I have been homesteading for about 10 years now, first in Wyoming and now in Alaska.
We currently have milk goats, pack goats, sheep, a pig, a cow, chickens, rabbits, bees and a dog. Seasonally, we also have more pigs, meat chickens and turkeys….

Read More

Holiday Stained Glass Windows with RuthAnn

Stained glass windows date back to the 7th century. With the earliest known reference dating
from 675 AD when workmen were imported from France to Britain to Glaze the windows of a

Read More

Returning to Nature

Homesteading and growing food is not the easy way out of this life, i would say it is the hard way as there’s nothing convenient about it. It’s a lifestyle, a life change not a trend or hobby. Well, that’s my opinion any way…

Read More

Join In The Conversation

Notify of

Inline Feedbacks
View all comments

A Patchwork of Homestead Mamas

An inspiring & encouraging community of Homestead Mamas. For growers, hunters, foragers, & explorers; with little hands & little hearts alongside.

Join Our Community