People either love liver or swear they never will, and in my experience that usually comes down to how it was cooked. Overcooked liver turns tough and grainy.
This is my original sandwich for crispy beef liver and caramelized onions, cooked to medium-rare. It will convert people who don’t like liver!
The onions finish with a splash of black garlic vinegar for a deep sweet-sour edge. Raw red onions add crunch, and salsa verde adds a zing.
Liver pulls its weight nutritionally. A 3-ounce serving delivers about 60 micrograms of vitamin B12, roughly 25 times the daily value, and supplies iron, copper, riboflavin and vitamin A, which build red blood cells and keep them working.
EQUIPMENT: 12-inch cast iron skillet, fish spatula
Crispy Beef Liver Sandwiches
Course: DinnerCuisine: AmericanDifficulty: Intermediate2
servings30
minutes35
minutesIngredients
3 tablespoons extra virgin olive oil, divided
1 medium yellow onion, sliced
2 tablespoons water
1/4 teaspoon fine granulated sugar
1 tablespoon black garlic vinegar*
8 ounces beef liver, cut into 4 equal slices
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 large egg
1 cup panko breadcrumbs, divided
2 tablespoons unsalted butter
1 clove garlic, finely minced
2 potato hamburger buns
1/4 small red onion, very thinly sliced
1/4 cup store-bought salsa verde, preferably medium heat, divided
Cheese, optional
Sliced tomato, optional
Directions
- Heat 1 tablespoon olive oil in skillet over high heat until shimmering. Add yellow onion, water and sugar. Cover and cook until water evaporates and onion sizzles. Uncover and reduce heat to medium-high. Press onion flat into skillet, let sit 30 seconds, then stir, scraping browned bits. Repeat until soft and deeply browned.
- Add black garlic vinegar and scrape browned bits from bottom of skillet into onions. Cook until vinegar reduces and coats onions. Transfer to plate.
- Pat liver thoroughly dry. Season both sides with sea salt and black pepper.
- Beat egg in shallow bowl. Coat each slice of liver thoroughly with egg.
- Wipe skillet clean. Heat 2 tablespoons olive oil until shimmering.
- Scatter 1/2 cup panko evenly over cooking area of skillet. Lay liver directly onto panko. Sprinkle remaining 1/2 cup panko evenly over liver.
- Cook until underside is crisp and deeply golden. Turn once and cook until second side is crisp and golden and center is medium-rare and pink. Transfer to plate.
- Wipe crumbs from skillet. Reduce heat to medium. Melt butter. Add garlic and cook until fragrant. Place bun halves cut side down in garlic butter and toast until golden.
- Taste and correct seasonings.
- Layer red onion on bottom buns, then liver, caramelized onions and salsa verde. Add cheese and tomato if desired. Close with top buns and serve immediately.
Notes
- *Balsamic vinegar may be substituted for black garlic vinegar.
- Beef liver is rich in preformed vitamin A. Too much preformed vitamin A during pregnancy can cause birth defects, so anyone who is pregnant or may become pregnant should ask their health care provider before eating liver.
