Rustic Beef and Liver Patties with Savory Pan Gravy

In a large mixing bowl, combine the ground beef, minced beef liver, finely minced onion, minced garlic, dried oregano, dried thyme, sea salt, and black pepper. Mix thoroughly with your hands until well combined but do not overmix, as this can make patties tough. Form the mixture into 4 equally sized, firm patties, about 1-inch thick.

Sear the Patties: Heat the ghee or rendered animal fat in a large, heavy-bottomed skillet (cast iron works best) over medium-high heat until shimmering. Carefully place the patties in the hot skillet. Sear for 4-6 minutes per side, depending on desired doneness, until a deep, crusty Maillard reaction forms and the internal temperature reaches a safe level (or desired doneness). Remove the patties from the skillet and set aside on a plate, covering loosely to keep warm.

With the heat still on medium-high, pour off any excessive rendered fat from the skillet, leaving just about 1-2 tablespoons. Immediately pour in the beef broth, scraping the bottom of the pan with a wooden spoon to deglaze and incorporate all the flavorful browned bits. Bring the broth to a vigorous simmer and reduce by about half, or until it coats the back of a spoon lightly. Whisk in the cold ghee or rendered animal fat (this helps to emulsify and enrich the gravy) until melted and fully incorporated.

Serve the hot beef and liver patties immediately, generously drizzled with the savory pan gravy.