Recipe originally published on KetovangelistKitchen.com on 7/19/19. It has been heavily edited for re-publication.
Anyone who who follows my friend, Danny Vega, has probably noticed he's a big proponent of incorporating organ meats into the human diet. Before you run screaming, hear me out: the fact is that organ meats are insanely nutrient dense (meaning calorie-for-calorie, they pack in more nutrients than most other foods, most vegetables included), and they're a huge part of how human beings evolved to eat. Consuming the whole animal, nose-to-tail, is what's referred to as "ancestral eating," and it's basically how we ate for hundreds of thousands of years prior to the advent of agriculture.
I think most of us can accept this idea, in theory, but in practice a lot of folks here in the West still get a bit skeeved out when considering actually putting organ meats into our mouths. And hey, if this is you, you're in good company because I know for certain that organ meats are awesome for our health, and I still have a difficult time with them, mentally.
That's where my buddy Danny comes to the rescue. He's a champ at getting as many organ meats down his gullet as he can manage, while managing to make it taste pretty darned good. And knowing Danny, I can't tell you if it tastes gross, he ain't eating it. So, if you're ready to take a culinary leap and branch out into organ meats, give Danny's burger recipe a try!