If using a meat grinder, process the beef, heart, and liver until evenly ground. If you don't have a grinder, freeze the heart and liver for about 30 minutes to firm them up. Blend the chilled organs until smooth, then combine them with the ground beef in a large bowl.

Add the salt and fish sauce to the meat mixture. Stir everything together until thoroughly combined. Cover the bowl and refrigerate the mixture for at least 30 minutes to firm up.

After chilling, divide the meat mixture into six equal portions and shape them into patties. Press a shallow indentation into the center of each patty with your thumb to help them cook evenly without puffing up.

To grill: Preheat your grill to medium heat. Place the patties into a grill basket or directly on the grates. Cook for 6 minutes on one side, flip, and grill for an additional 6 minutes or until the internal temperature reaches 160°F.

To cook on the stovetop: Heat a skillet over medium-high heat. Once hot, place the patties in the skillet and sear for about 3 minutes per side. Continue cooking until the burgers reach 160°F or your preferred level of doneness.

Remove from the grill or skillet and serve with your favorite carnivore-friendly toppings.

Store any leftovers in an airtight container in the refrigerator for up to 5 days.