Goat burger smothered in curried mushrooms, with melted mozzarella cheese and spinach on a butter toasted bun. This is my wildcard burger for the month. The burger I tried on a whim to see if it was even possible. It was so good, the curried mushrooms atop the goat burger really is the epitome of perfection.
A Lamb burger is somewhat of a commonality in the kingdom of burgerdom, however its cousin the goat burger, not so much. The first time I even heard of a goat burger was in June 2014 when Shake Shack had their “Decade of shack”. Andrew Zimmern made the AZ Cabrito Butter Burger which was a goat burger with herb butter topped with roasted tomato, charred onion and sweet pickle. I was very intrigued by the notion. Then In December of 2014 we had a night out and went to Ribbiz Ultra lounge in Kingston and I saw a curry goat burger on the menu, I didn’t try it, but I’ve heard good things about it. With that imprinted on my brain I had to make a version for myself.
I know everyone who has made curry goat is looking at this post with the side eye wondering how on earth is goat meat going to cook so quickly. We all know curry goat takes hours on the stove top, or a good pressure cooker to become tender. The secret to the goat burger is the action of grinding the meat. A finely ground goat meat is the magic to a short cooking time. I would recommend getting this done at the butcher. I deboned and ground my goat in the food processor, but I didn’t pulse it fine enough on the first try. However when finely ground it yields an even textured meaty and surprisingly tender patty. It’s a little chewier than ground beef or chicken, but it should be expected that mutton will have its own character as a burger.
I can’t even lie to you, I didn’t expect this burger to work. I was truly surprised by it, especially the phenomenal curried coconut mushrooms that can be on a post all by itself. My mother spooned some rice and was blown away. I think what really set the mushrooms over the edge was my use of real coconuts to make my own milk as opposed to the canned or powdered versions. As luck would have it we were out of coconut milk cans and powders and we had one dried coconut that had been on the counter top for about a week and had no choice but to use it.
The stars jut aligned for this one..that is all!
Ingredients (printable recipe)
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
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
- 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
- Try to have the meat semi frozen if grinding the meat at home for better texture
- 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.