- 1 lb. Ground Goat Meat (Grass-fed from your local farmer, butcher or market is best)
- 1 medium sweet onion, chopped fine
- 1 tsp dried rosemary leaves
- 1 tsp dried thyme leaves
- 1 tsp dried cilantro
- 1 tsp ground fresh cumin
- 1 tsp sea salt
- Dash ground black pepper to taste
- 2 TBL Dijon-style Mustard
- 1 TBL Worcester Sauce
- 5 TBL Olive or Cooking Oil
- 1 TBL of Butter
- Two skillets needed: One Medium Sized, One Cast Iron
Preheat a gas or charcoal grill to medium-high heat. In a medium sized skillet, heat 2 TBLs of oil. Add the onion, lower the heat and sauté until nicely browned and caramelized, mixing to make sure onions aren’t sticking to the pan. About 20 minutes. Take off heat to cool.
Place the goat-burger in a mixing bowl, mix in the onions, rosemary, thyme, cilantro, cumin, salt, pepper, cumin, mustard and Worcester sauce. Thoroughly mixed ingredients by hand.
Shape the goat meat into 4 hearty patties.
In a cast iron skillet heat the remaining olive oil and the butter over medium-to-high heat on your grill.
Cook the patties in oil and butter until medium to medium-well, about 10 minutes on each side. Oil is to help retain moisture and prevent sticking. Be careful not to overcook --goat meat is very lean.
Serve in hamburger buns with a slice of cheese and fresh lettuce, and add your favorite condiments.
Recipe adapted from americangrassfed.org.