Chicken Liver, Beef & Basil Mini Patties

4 serving
25 Minutes


3 tbsps Avocado Oil (divided)
1/2 Yellow Onion (medium, finely chopped)
1/4 cup Sauerkraut (drained)
6 ozs Chicken Liver (finely chopped)
1 lb Lean Ground Beef
1 tsp Sea Salt
1/4 cup Basil Leaves (chopped, plus more for garnish)


Amount per serving


1Heat 1/3 of the oil in a pan over medium heat. Add the onions and sauerkraut and cook for six to eight minutes or until starting to brown. Let it cool slightly.
2In a large mixing bowl, add the cooked onion mixture, liver, beef, salt, and basil. Use your hands to thoroughly mix. Roll into balls a little larger than the size of a golf ball.
3Add the remaining oil to the pan and turn the heat to medium. Add the meatballs, pressing on each side to create mini patties. Work in batches if needed to avoid crowding. Cook for a total of five to seven minutes, or until cooked through.
4Top with more basil if desired and enjoy!


Leftovers:Refrigerate in an airtight container for up to three days. Freeze the patties for up to three months.
Serving Size:One serving is approximately four patties.
More Flavor:For the best flavor and texture, rinse the liver under cold water and pat dry with paper towels. Place in a shallow dish and pour in enough milk to cover. Soak for 30 to 60 minutes maximum. Place in a colander and rinse the milk off. Pat dry.
No Chicken Liver:Use beef liver instead.