Da Livery Stable Burger

Pairs well with:


Paired or alone, there's something magical about this creamy wine that nods to yummy peaches and sinful delights.

In this burger I have added a favorite meat of mine growing up in Texas, calves liver.My mom added different fruity sauces when she prepared calves liver such and Heinz 57 to help cut the richness and bitterness. I added orange zest to the beef pattie and lemon pepper to the calves liver seasoning.


2 pounds ground chuck
1/2 teaspoon black pepper
1/2 cup grated yellon onion
2 garlic cloves, minced or pressed
1/2 of 1 orange, zest grated
1 sprig rosemary, finely chopped
2 teaspoons salt

Pan Fried Calves Liver and Onions
12 oz calves liver, thinly sliced
1 white onion, sliced into rings
1 cup flour
1 teaspoon lemon pepper
1/2 teaspoon dried rosemary
1/2 teaspoon red pepper flakes
4 tablespoons Extra Virgin Olive Oil
4 tablespoons butter, unsalted

Tomatoe-Onion-Green Pepper-Green Olive topping
1/2 cup chopped cherry tomatoes
1/2 cup chopped red onion
1/2 cup chopped green pepper
1/4 cup chopped green olives
4 tablespoons French dressing

2 to 3 tablespoons Extra Virgin Olive Oil
6 onion rolls, split


Prepare a medium-hot fire in a charcoal grill. To make the patties, combine in large bowl the chuck, black pepper, onion, garlic, orange zest, rosemary and salt. Shape into 6 patties and set aside.

Heat a large, heavy nonstick fire-proof skillet on the grill. To prepare the liver and onions, salt the liver then dust each piece with a combination of flour, lemon pepper, rosemary and red pepper in a bowl. Add the olive oil and butter to the pan and cook the liver 3 minutes on 1 side. Turn the liver and cook an additional 1 minute. Transfer to a plate and wrap in foil to keep warm. To the skillet on the grill add the onions and cook until tender, place on top of the liver and rewrap plate.

In bowl add the tomatoes, red onion, green pepper, green olives and French dressing.
Rub patties with olive oil and cook on the grill until medium rare. Brush the onion rolls on cut side with oil and place on grill. Toast until golden brown.

To assemble the burgers layer the bottom onion roll with the beef pattie, followed by the grilled onions, the liver, and an equal portion of the topping and the onion roll top.
Makes 6 burgers