Every owner likes to treat his furry friend to a snack now and then, but store-bought treats can be boring and bland. Making treats is a personal way to spoil your pooch, and these burger-shaped treats are a fun, tasty treat for large and small dogs alike.
Place 1 pound of organic, antibiotic-free beef liver in a food processor, and pulse until the liver is chopped into large chunks. Puree the large chunks into a smooth paste, and scrape the paste into a bowl using a rubber spatula.
Sprinkle 1/2 cup coconut flour over the liver, and crack one egg into the bowl. Mix the egg into the beef and flour with a wooden spoon until the egg is mixed in and no traces of yolk remain.
Drizzle in 2 teaspoons of olive oil, stirring just until the ingredients are blended. Toss 1 teaspoon of flax seeds into the liver mixture, and stir to evenly distribute the seeds. Flax seeds are a potent source of omega-3 fatty acids, which help your dog’s coat stay smooth, shiny and soft.
Scoop 1/4 cup of the mixture into your hands, and form it into a hamburger-shaped patty. Place the patties on a greased cookie sheet, and bake in a preheated, 350-degree oven for 30 minutes, or until the patties are firm to the touch.
Transfer the patties onto a baking rack and cool for at least one hour. As the patties cool, they will harden into crisp, crunchy treats. Spread a little smooth peanut butter on top before serving for a mustard-like appearance on top of your liver burger treats.
If you can’t find antibiotic-free beef at your local grocery store, try a specialty meat market or natural grocer.
Items You Will Need
- 1 pound cubed beef liver
- Food processor
- Mixing bowl
- Wooden spoon
- Measuring spoons
- 1/2 cup coconut flour
- 1 egg
- 2 teaspoon olive oil
- 1 teaspoon flax seeds
- Cookie sheet
- Baking rack
- Smooth peanut butter
- If you can’t find antibiotic-free beef at your local grocery store, try a specialty meat market or natural grocer.
Louise Lawson has been a published author and editor for more than 10 years. Lawson specializes in pet and food-related articles, utilizing her 15 years as a sous chef and as a dog breeder, handler and trainer to produce pieces for online and print publications.