So I bought a beef heart and was hoping to grind it into burgers. I've made the usually grilled beef heart and pan seared versions, but I want to make a 100% beef heart burger.
Is the fat around the outside of the heart good for adding back into the grind, or will it taste funky since it is heart fat, and I'll need to find another source for my fat? I have bacon but I really don't want to use pork. I want this to be 100% beef. I also have an oxtail that I could butcher up, but I REALLY want the lean to be 100% heart so I can say I gave this an honest go.
If anyone can help on the heart fat issue I think I can make a go at this. Thanks so much and I look forward to hearing back!
BTW, if you haven't had heart go to your nearest Publix and ask them to save you one. It's one of the only stores that consistently throughout my state has them. They are also great at keeping fresh beef kidney and liver as well.
Updated 2 months ago | 14
Updated 4 months ago | 4
Updated 5 months ago | 15
Updated 5 months ago | 21
Updated 2 months ago | 8