Recipe: chicken liver burger
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
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Jazz up your typical barbecued burger with chicken livers and pomegranate molasses. Sounds a little unconventional, but these burgers are delicious and so easy to make. Pomegranate molasses is great for cooking. Much like balsamic vinegar, it’s deliciously tangy but lightly sweet too.
Photo by Khoollect photographer Lara Messer
Chargrilled chicken liver burgers
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Loading...Toss in the pomegranate molasses, one tablespoon of the olive oil and a pinch of salt.
Cut the rolls in half and brush with the remaining olive oil.
Once the barbecue is at the red glowing coal stage, put the livers and rolls on the barbecue.
Turn over after a couple of minutes.
To serve, put the livers in the rolls with lettuce, tomatoes and chopped red onions.
Toss in the pomegranate molasses, one tablespoon of the olive oil and a pinch of salt.
Cut the rolls in half and brush with the remaining olive oil.
Once the barbecue is at the red glowing coal stage, put the livers and rolls on the barbecue.
Turn over after a couple of minutes.
To serve, put the livers in the rolls with lettuce, tomatoes and chopped red onions.
Jazz up your typical barbecued burger with chicken livers and pomegranate molasses. Sounds a little unconventional, but these burgers are delicious and so easy to make. Pomegranate molasses is great for cooking. Much like balsamic vinegar, it’s deliciously tangy but lightly sweet too.
Photo by Khoollect photographer Lara Messer
Chargrilled chicken liver burgers
Toss in the pomegranate molasses, one tablespoon of the olive oil and a pinch of salt.
Cut the rolls in half and brush with the remaining olive oil.
Once the barbecue is at the red glowing coal stage, put the livers and rolls on the barbecue.
Turn over after a couple of minutes.
To serve, put the livers in the rolls with lettuce, tomatoes and chopped red onions.
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Rachel is Khoollect’s Editor-in-Chief and the mastermind behind this whole adventure. In between f...
READ MORE BY Rachel KhooYou decide
Loading ...Rachel is Khoollect’s Editor-in-Chief and the mastermind behind this whole adventure. In between f...
READ MORE BY Rachel KhooYou decide
Loading ...Rachel is Khoollect’s Editor-in-Chief and the mastermind behind this whole adventure. In between f...
READ MORE BY Rachel KhooYou decide
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