These little beef, turkey or chicken burgers are easy to make, nutritious and your pet will probalby enjoy every bite.  I actually have to hold on to it, so my little girl fur baby doesn't swallow it whole.

Don't laugh at my ugly baking sheet.  I bought this at a local store and it was so shiny and pretty, but after a few uses, it turned brown.  Then I discovered that brown baking pans cook the best.  I'm keeping the pan.

Using a ground meat, your choice, make little balls the size you desire, place them on a cookie sheet and flatten them with your finger.  Place them in the freezer until completely frozen.  Remove them from the tray and place in a plastic bag.  Refreeze and use as desired.  They are a great training treat.


You might need a dehydrator for this recipe unless you know how to use your oven to work as one.  It will also work best mixing the ingredients with a food processor.  


A food processor
A dehydrator
Plastic dehydrating sheets, usually used for making jerky
Several sheets of parchment paper (these can be washed and reused for other doggie treats, but not for foods for human consumption.  The odor of liver usually remains on them.)
A rubber or siicone spatula or something to spread the liver mixture on the parchment sheets


1 package of beef or calves liver (this is usually in the freezer department of most grocery stores, but ask.  Sometimes it is available fresh.  The package I purchase is about 1 lb.)
1/2 cup blueberries, fresh or frozen
3 oz. cheddar, Jack or similar cheese, shredded or cubed


1.  Add all ingredients to your food processor.  Mix well until you have a nice liver mush.  Don't worry, you might hate liver, but most dogs love it...even some kitties.
2. Place a sheet of parchment paper on your plastic dehydrator sheet.  Scoop out the amount of liver mush you desire onto the paper and spread out until it is about 1/8 inch thick.  I like to form this into a rectangle, which makes it easier to cut or break apart later.
3.  Place this on your dehydrator tray.  Fill each shelf with a tray.  Dehydrate according to the manufacturer's recommendation for meat.  My Excalibur recommends 145 degrees.
4.  This may take some time.  I recommend moving the papers around to get the best drying effect.  Once they are easily removed from the parchment, turn them over and dry the other side. 
5.  Once they are dry and nothing is mushy inside, remove the liver treat, cool and then cut or break into the size pieces you desire.  Place these in a plastic bag and freeze.  I find they last much longer frozen.  I had some that were refrigerated go moldy on me, so now I freeze each bag.

The idea for this recipe was taken from some Liver Cheese treats sold by Dr. Mercola.  
Recipe can be doubled, etc.


I have always spoiled my dogs (puppies, fur babies) by making their food and not serving kibble or canned foods.  Research assured me that I was doing the right thing.  I wouldn't eat it even if the "ingredients" sounded human consumable, so why should I give it to my little sweethearts?  This is the recipe I have used for years and actually still feed it to my 8th puppy/dog.  The only change I made was feeding our 2 Pyranees, because we raised rabbits and fed them that instead of chicken.  We used that as it was more abundant.

You will need: (1 cup for every ten pounds or whatever your dog will easily consume. I found that my puppy didn't want that much food.  She is now 20 lbs and gets by with 1.5 cups of my recipe and Dr. Marty's Freeze Dried Food.)

Double or triple the recipe as needed. I use chicken legs because they are readily accessible at my grocery in organic.


4 chicken legs, organic if possible
3 carrots, organic, cleaned and halved
1/2 sweet potato, large (organic if possible), skin on.  They will be removed.
1/2 to one cup cooked brown rice, organic
1 tsp olive oil, organic
pinch of salt
broth from cooked veggies and chicken rendered down to about 1/2 to 3/4 cup


1. In a 6 qt pot add carrots, sweet potato and chicken with enough water to just cover.  Add a lid.  Bring to a boil and then simmer on medium low for about 60 minutes.  Turn off the heat and allow the pot to naturally cool for 60 more minutes.  This allows more of the nutition to seep out of the bones and grizzle. It also make it easier to remove the meat from the bones.
2. In a medium-sized bowl add carrots, sweet potatoes (removing skins).  Mash until desired consistency.  Place chicken on a board or plate to cool and shred.  
3. To the bowl add rice, oil and salt.  Mix well.
4. While de-boning the chicken, render the broth down to amount desired.  I recommend 1/2 to 3/4 cup. 
5. De-bone chicken paying close attention to bones and pieces of bone, knuckles that may come off.  This is important.  I use my fingers for this task so that I can feel for anything that could be a chocking hazard.  This has occurred.  I do one piece at a time and place that shredded meat into the veggie/rice mixture.  
6.  Mix all ingredients well.  Fold in the cooled, rendered broth.  Place in an appropriate container for refrigerator or freezer storage.  You can also portion freeze as needed.

As an added treat periodically I add some chopped hard boiled egg or a teaspoon of organic yogurt or cottage cheese to the top.  My pups all enjoyed this.  Spoiled!

Another happy fur baby!