Odd Bits by Jennifer McLagan

Author:Jennifer McLagan [McLagan, Jennifer]
Language: eng
Format: epub, mobi
ISBN: 978-1-60774-075-9
Publisher: Ten Speed Press
Published: 2011-09-12T16:00:00+00:00

Alternatives: Veal heart, lamb heart, whole poultry hearts, gizzards, or liver slices, but only marinate liver 3 to 4 hours

Heart Burgers

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My husband came up with this idea while we were enjoying Brisket Burgers. He thought that heart would add a gamy flavor to the burger, and he was right. This is a great way to try heart for the first time, as it is mixed with an equal amount of brisket; you can use even less on your first try. Keep the fat when trimming the heart and grind it with the meat. By grinding your own meat, you can control the quality (I also doubt you’ll find any ground heart anywhere).

Follow the recipe for Brisket Burgers, replacing half the brisket with beef heart. This recipe is infinitely variable: the proportion of heart to brisket can be changed and the meats varied. After beef, my next choice is lamb—lamb heart mixed with a good piece of fatty lamb belly or shoulder plus some garlic and rosemary leaves. Veal heart and veal breast with fresh tarragon is delicious, as are pork burgers and even chicken burgers with added heart—it’s up to you. Just remember two things: grind your own meat, unless you’re lucky enough to have a butcher who will grind it to order; and make sure there is about 30 percent fat to keep the burgers juicy.

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