By Esther Boateng
Take your burgers to the next level with the help of organ-based seasoning and enjoy the nutritional benefits of organ meats such as kidney, heart, or liver without comprising on taste. Bacon adds a wonderful smoky flavor to the burger during its 20-minute stint in the oven. Yes, they take slightly longer than frying, but the extra cooking time is worth the effort.
The good news is that you don’t need to pre-cook the bacon, as it will sizzle and cook to perfection in the oven as the burger cooks. There’s little danger of the wrapped bacon slices unraveling during the cooking stage, but to make sure they stay put, I prefer to cook the burgers with the wrapped end side down, and perhaps turn them over halfway through cooking. The bacon prevents the burgers from drying out, and you end up with a juicy, tender, and moist burger.
Sometimes, instead of using ground lamb or beef, I like to use finely minced venison meat, I find the meat is naturally quite tender. A one-pound package of ground venison makes about 5 small to medium size burgers. Enjoy them as part of your main meal with a few slices of avocado, steamed vegetables, or rice. They’re also great to cook and leave in the fridge for when you’re ready to reheat them in the oven. Try not to overcook them; that way when you re-heat them the next day, they won’t be overdone.