- Feb 27, 2003
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Well, a couple of days ago I made some herb burgers from goat meat and they were exceptionally good. Now goat meat is lean and has a strong flavor and if you're one of those who likes strong flavors and dark beer - you'll love this!
Keep in mind that the burgers are extra large - large enough that the burger meat sticks out from the side of a standard bun. I used approx 2.5 lbs of goat meat to make 5 burgers.
Ingredients:
1. Goat meat (u can buy it in "keema" form, but I prefer to buy it whole and chop it up finely myself since u get to choose the cut of meat)
2. Egg white - basically 1 egg white for every 1-1.5 lbs of goat meat.
3. Mexican Cojita Cheese - I like this cheese since it's a bit salty & can be cut into thin slices. It's also pretty cheap
4. Fresh herbs Basil, Thyme, Chives, Cillantro - finely chopped 2, 1, 1, 1 tablespoons respectively for a very stuble/gentle herb flavor - more if u want a stronger herb flavor. You can also add in some rosemary for the aroma, but too much will ruin the flavor.
5. Lemon juice, salt, pepper, olive oil
Process:
(a) Mix the meat and egg white together. Then add in the salt, pepper, lemon juice and herbs. While pepper is essential to most burgers, don't add in too much or it'll overpower the herbs.
(b) Take an amount enough for 1 patty and divide it in half. Make one in a flat patty (half the width of a regular patty) and spread out the thin slices of cojita cheese.
Then put the other half of the patty on top and squeeze the edges together(or else it'll fall apart) and press down on the patties to compact it and get rid of any spaces between the meat and the cheese.
(c) Now take an flat iron skillet and put a little bit olive oil on it, just to grease it up. Put it on low heat and lay down the burger patties.
The trick is to flip the burgers only once after one side is done to ur liking. This helps to seal in the moisture. If u're using a grill, be careful not to let the burgers dry out (it's very easy to ruin a low fat meat on a grill).
(d) If you really want to be gourmet - make the following as "topping" for the burger:
Saute white onions in olive oil then add in some shitake mushrooms and butter and a dash of white wine. Spice it up with a wee bit of crushed red chilis and salt to taste.
(e) Serve it on a good quality sesame bun, slightly toasted if desired. A good strong lager or dark beer goes great with the burger!
Bon apetit!
Keep in mind that the burgers are extra large - large enough that the burger meat sticks out from the side of a standard bun. I used approx 2.5 lbs of goat meat to make 5 burgers.
Ingredients:
1. Goat meat (u can buy it in "keema" form, but I prefer to buy it whole and chop it up finely myself since u get to choose the cut of meat)
2. Egg white - basically 1 egg white for every 1-1.5 lbs of goat meat.
3. Mexican Cojita Cheese - I like this cheese since it's a bit salty & can be cut into thin slices. It's also pretty cheap
4. Fresh herbs Basil, Thyme, Chives, Cillantro - finely chopped 2, 1, 1, 1 tablespoons respectively for a very stuble/gentle herb flavor - more if u want a stronger herb flavor. You can also add in some rosemary for the aroma, but too much will ruin the flavor.
5. Lemon juice, salt, pepper, olive oil
Process:
(a) Mix the meat and egg white together. Then add in the salt, pepper, lemon juice and herbs. While pepper is essential to most burgers, don't add in too much or it'll overpower the herbs.
(b) Take an amount enough for 1 patty and divide it in half. Make one in a flat patty (half the width of a regular patty) and spread out the thin slices of cojita cheese.
Then put the other half of the patty on top and squeeze the edges together(or else it'll fall apart) and press down on the patties to compact it and get rid of any spaces between the meat and the cheese.
(c) Now take an flat iron skillet and put a little bit olive oil on it, just to grease it up. Put it on low heat and lay down the burger patties.
The trick is to flip the burgers only once after one side is done to ur liking. This helps to seal in the moisture. If u're using a grill, be careful not to let the burgers dry out (it's very easy to ruin a low fat meat on a grill).
(d) If you really want to be gourmet - make the following as "topping" for the burger:
Saute white onions in olive oil then add in some shitake mushrooms and butter and a dash of white wine. Spice it up with a wee bit of crushed red chilis and salt to taste.
(e) Serve it on a good quality sesame bun, slightly toasted if desired. A good strong lager or dark beer goes great with the burger!
Bon apetit!
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