This menu makes me think of 50s early rock, especially rockabilly. So there’s a punky Spotify playlist for your prep and noshing. Eddie Cochran had a too-short life, but a powerful influence in music. Many music historians credit him for the birth of punk rock by way of his tune, “Somethin’ Else.” Punk is in-your-face and the main course is too—so let’s get to the “heart” of the matter and have somethin’ else for supper.
The prevailing advice is: eat more organ meats. It’s where the great stuff is. But most people are put off by offal. I have my limits, but I also have the motivation to expand those limits since I know how good these foods are for robust health. Plus I have my DH (darling husband) for inspiration because there aren’t any pieces/parts this Cajun hasn’t tried, and he enjoys them all.
First up: heart. I picked up some grassfed/grass-finished beef heart, kidney and liver from Brookshire Farm (Abbeville, LA) at the Lafayette Hub City Market and decided that as ground meat, heart would be simple to incorporate into a dish. With my cheap but effective grinder, it was easy to add this often-forgotten, nutrient-packed meat into my burgers.
I wasn’t as intimidated by the raw meat as I thought I’d be. Bless them, the folks at Brookshire Farm sliced the heart prior to packaging, and I didn’t have to deal with a whole organ. I combined four ounces of the ground heart with three-quarters of a pound of ground, grassfed beef.
I wanted a real burger to eat out of hand, and I didn’t want to use a long list of ingredients. Plus I wanted something that I could make on the stove in under 30 minutes. The result is a potato cake that works well and tastes great. I purposely didn’t season the “buns” with anything other than salt, since burger buns are plain. The key to this hack is using only a tiny bit of oil in the pan so the bun wouldn’t be greasy on the fingers. You could use sweet potatoes instead of white, though I’m not sure if they hold together as well.
Then I assembled the burgers with garden tomato slices, lettuce, and some fresh goat cheese flavored with herbs and garlic. Along with the burgers I served grilled pattypan squash and melon and cucumber salad—light, refreshing, and no awful offal.
Finally leave to the scientists to figure out the best way to hold a loaded burger so all the goodies stay inside the bun. Here’s a graphic of how to do it:Google+