Nutrient Dense Paleo Burger

This recipe is crafted to boost cognitive function, increase energy, support gut health, reduce inflammation, replenish your mineral reserves, and fulfill your paleo burger dreams.




For the patty

  • 1⁄4 lb. of pasture raised or organic chicken liver

  • 1 lb. of grass-fed beef

  • 1 tsp. organic dry thyme

  • 1⁄2 tsp. organic ground turmeric

  • 1⁄2 tsp. organic ground ginger

  • 1 tsp. sea salt

  • 2 tbsp. coconut oil

For the rest

  • 1 medium organic Japanese sweet potato

  • 1.5 cups organic dino kale

  • 2 organic avocados

  • organic mustard to taste

  • sour kraut to taste

  • 4 tsp. black sesame seeds

  • 2 tbsp. coconut oil

  • 1 tsp. sea salt

For the cashew cheese

  • 1 cup soaked cashews (at least 3 hours)

  • 2 tbsp. nutritional yeast

  • 2 tbsp. fresh lemon juice

  • 1⁄2 tsp. salt

  • 1⁄4 cup water

  • 1⁄4 tsp. fresh ground pepper


  • Preheat the oven to 450, cut the sweet potato in slices about 1⁄2 inch thick and break the kale up into burger-sized pieces

  • Place the sweet potatoes and kale on a pan with parchment paper, then drizzle them with melted coconut oil and salt to taste

  • Bake the kale for about 8 min, and bake the sweet potatoes for about 20 min

  • While the veggies are baking, cut the liver up into very small pieces, add it to the beef along with the spices and mix well

  • Heat 2 tbsp. coconut oil in a pan on medium-high heat and form the meat into 4 patties

  • Sear the patties for 4 minutes on each side, then turn the heat down to medium-low, cover the patties, and let them cook for another 3-4 minutes each side

  • While the patties and sweet potatoes are cooking, cut up the avocado and blend all the ingredients for the cheese in a blender until desired consistency is reached

  • Use the sweet potato for the base to build you burger the way you like it!