Ground Organ Meats

We are currently feeding out a pig for slaughter in about a month and also generally feed out a beef when we need one. I understand there are tremendous health benefits from the organ meats, however, as a 21st century American I just can’t quite bring myself to serve up a big ol platter of liver or etc.

I have heard that you can add organ meats in to the ground beef/pork etc in order to get the health benefits while still being able to think you’re just eating a cheeseburger. Does anyone have specific recipes for this? I’m sure you need to dilute the organ meat enough within the other ground meat in order to not notice a taste/texture difference. Bonus points if anyone has a hot dog recipe as my toddler loves hot dogs.

The head you can use in sauerkraut and potato soup "kwaśnica".
For pork liver I recommend "Asadura de cerdo" from Andalusia and "Riñones al Jerez" for kidneys.
Stomach for menudo type soup "flaczki" with a lot of marjoram.
Intestines can be used for sausage.
Lungs for some dark hunter type stews (long cooking).
Blood for blood sausage either with rice or buckwheat.

Other organs I would usually drop into sauerkraut dish "bigos" or make pate.

Eating organ meats will provide ultimate health benefits, because they are loaded with nutrients that meat is missing.

We add hearts to ground, but I probably wouldn’t add any of the other organs until you do some test batches and are happy with the flavor.  We make livermush occasionally, but I usually omit the head meat/stock.  Leaves it a bit crumbly.

I've had ground heart on its own with plenty of onion and spices and it's tasty, it would be easy to add that to ground beef, 1 part heart to 2 to 4 parts ground would work well, and you wouldn't notice any difference in taste or texture.

Liver is also very healthy, but its strong flavour has made me hesitate mixing it into ground beef. I'd be interested to hear from anyone that has done this, at what ratio do you add it and not notice a difference?

Kidney is very strong as well, I'm not a fan of it, but my kids love steak and kidney pie.

When I was a kid, we ate plenty of liver (usually with onions, and fried in left over bacon fat), heart (boiled, then ground as heart spread, with pickle relish, onions, etc., or as "heart loaf" which was cooled and sliced for sandwiches), and tongue (also sliced for sandwiches).  I am guessing that "variety meats" were cheap, and my parents were feeding 4 kids on not very much money.  I wasn't a fan of most of that fare, as a kid, though I could tolerate liver.

But, I don't remember my mom mixing liver or heart with ground beef (and maybe she was just sneaky about slipping it in on the sly).  Not saying it couldn't be done, and some of the lower priced pre-made burgers from Walmart used to taste like there was heart in them, at least to my palate.  We can afford slightly better fare, these days, so I haven't tried those in a while...

Someone mentioned head cheese:

https://en.wikipedia.org/wiki/Head_cheese

Ground organ meat can be added to regular ground me.

Or folks might make pate:

https://en.wikipedia.org/wiki/P%C3%A2t%C3%A9

I got beef liver one time to grind up and mix with some ground beef. I think I did like 1lb liver to 4lb of ground beef. I could taste a difference, but it wasn't bad. Most people ate it and didn't notice it at all, after they added cheese, ketchup, bun, tomato, lettuce, etc.