Double Goat Burger & Herbs
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Serves 4
Ingredients: 1 LB Stryker Farm ground goat meat 2 cloves garlic, minced 1 TSP fresh oregano, chopped 1 TBSP fresh mint, chopped ½ cup bread crumbs 5 TBS olive oil Salt and pepper, to taste 1 lemon, quartered plain chevre challah rolls For the herb topping: 3 medium firm ripe tomatoes, diced into small cubes 2 scallions, trimmed and very thinly sliced a handful of flat leaf parsley 2 cups mint leaves 1/4 TSP ground cinnamon 1/2 TSP ground allspice 1/4 TSP finely ground black pepper salt to taste juice of 1 lemon, or to taste 2/3 cup extra virgin olive oil |
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These goat burgers are served with a complimentary herb topping that is similar to middle eastern tabbouleh. The soft and chewy challah rolls allow the flavors to shine.
Instructions:
The goat meat comes out deliciously juicy. Unlike the tangy and pungent chevre, the goat flavor is quite delicate; something refreshingly different from a regular burger.
Instructions:
- Combine goat meat, garlic, oregano, mint, bread crumbs, olive oil, salt and pepper in a bowl. Mix well with your hands, divide, and form into four patties.
- Allow the patties to chill in the refrigerator for a half hour.
- In the meantime, prepare the herb topping.
- Dice the tomatoes and place in a strainer over a bowl. Allow the juices to drain.
- Using a very sharp knife finely slice the mint and parsley. The goal is to end up with very slender strips and not to bruise the herbs.
- Empty the tomato juice from the bowl. Add the slivered herbs, chopped scallions, dried spices, lemon juice and olive oil to the tomatoes.
- Toss well with tongs.
- When the patties are sufficiently chilled, light the grill.
- Preheat the grill to a medium high heat.
- Lightly oil the grate. Transfer patties onto the grill.
- Cook about 4 minutes on each side. This will provide a medium well burger depending on the thickness of the patties. You can always test the inside of one to see if it’s a desirable doneness. Toast the buns for a minute towards the end of the cooking process.
- Take the patties off the grill, place them on a plate, and douse with freshly squeezed lemon juice.
- Assemble the burgers on the rolls. Add a smear of goat cheese, and top with the fresh herbs.
The goat meat comes out deliciously juicy. Unlike the tangy and pungent chevre, the goat flavor is quite delicate; something refreshingly different from a regular burger.
