Skillet Goat Meat Burgers

"CURSE be GONE. let the GOAT IN!"

 

For true blue Cub fans, the date of October 6, 1945 was the beginning of what became a 71 year winning drought for Chicago’s north side favorite team. Once crowned one of the most successful baseball teams in history from 1876-1945, the team earned 51 winning seasons, 16 first place finishes and 16 pennants and World Series appearances.

 

Success came to a screeching halt that day when local tavern owner Billy Sianis, a season ticket holder, was not allowed into the ball park with his pet goat Murphy to watch the World Series face off against Detroit.  

 

“He stinks!” said Cub’s owner Phillip. K. Wrigley. Murphy the goat was escorted out of the park, but not without Sianis allegedly declaring in spite, “The Cubs ain’t gonna win no more because you insulted my goat.” Several attempts to break the curse over the years went unsuccessful, including curse-lifting attempts by Sianis, attending games with a goat in tow.

 

On October 22, 2016 the Cubs prevailed over the LA Dodgers 5-0 winning their first National League pennant in 71 years, ironically, on the anniversary of the death of “Blly Goat” Sianis 46 years later.

 

Could this reverse the curse? We’ll know for sure in the next week.

 

And if you happen to encounter a goat on your front door in this next week, by all means let him in!

October 26, 2016

Ingredients

  • 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

Preparation

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.

Serves 4

Recipe adapted from americangrassfed.org.

Ingredients

  • 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
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