Curry Goat Burger

Original post: http://greedygirlcooks.blogspot.com/2015/08/curry-goat-burger.html

Ingredients

1 lb goat

1 Onion shredded

3 talks Scallion chopped

1 clove garlic shredded

½ teaspoon Allspice

½ teaspoon Cumin

1 tablespoon Coconut oil

1 teaspoon salt

¼ teaspoon black pepper

For the curry mushrooms

1 tablespoon butter

1 tablespoon coconut oil

2 teaspoon curry powder

1 lb mushrooms sliced

1 clove shredded garlic

1 shallot minced

½ cup coconut milk

½ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon sugar

Topping

Spinach

mozzarella

Toasted bun

Instructions

For the burger patty

De-bone and grind finely the goat meat
In a blender combine onion, scallion, and garlic
To the meat add the blended mixture, allspice, cumin, coconut oil, salt and black pepper
Mix lightly and form into patties, set aside on the freezer for 5-10 minutes

For the curried mushrooms

Clean dry and Slice the mushrooms
Melt the butter and oil and add the curry powder cooking for a few seconds
Add the mushrooms and begin to sauté and brown them in the curried oil
Add the shallots and garlic, continue to sauté until shallots are softened
Add coconut milk, salt, black pepper and sugar and allow to get thick and creamy

Assembly

On a hot grill place the burger patties and cook 3 minutes per side Wrap each loosely in foil and steam cook the patties for 5 minutes on the same grill
Option1: Open the foil and place the mozzarella slices on each patty to melt. To assemble place spinach on the toasted bun followed by goat burger patty with melted cheese spoon on some curried mushrooms and finish with top bun
Option2: Remove goat burgers from grill and cook the last 5 minutes steaming in the pot of curried mushrooms so the burger absorbs the curry sauce. Place mozzarella cheese on top and allow to melt continue to assemble the burger with spinach and toasted bun

Greedy Tips:

try to have the meat semi frozen for a better grind if doing it at home.
If you grind the meat yourself make sure to remove as much connective tissue as possible. The commercial grade grinders will be able to mince all the connective tissue finely. But home food processors usually create strings of connective tissue in the meat. So it’s best to remove them all when de-boning the meat. It’s a white sometimes thin film.