I’m an increasingly guilt-ridden meat-eater.
Vegetarians and vegans will probably scoff at this – but I try to eat meat responsibly. I buy local meat whenever I can. I think about what I buy. I eat vegetarian routinely and purposefully. So, it’s with some reluctance that I post this recipe. It’s just that in all honesty, it is one of my absolute favourite meals.
Plus my daughter called me today from Quebec City to ask for the recipe. She was surprised it wasn’t on my blog. Others have also asked for this recipe. If you can’t find a supplier of ground goat – you can substitute ground lamb (or ground beef if you must). I buy goat at a local market from a farming couple who only front up occasionally. You can often buy goat at Halal meat stores.
Goat meat is the world’s most widely consumed red meat. It’s eaten by 70% of the global population. The only places goat meat is not particularly popular are North America and parts of Northern Europe but its popularity is hugely on the increase in North American markets. Goat is exceptionally tasty – it’s also the lowest cholesterol and lowest calorie red meat.
This recipe appears on page 87 of A Taste of Wintergreen. (Please forgive the shameless plug.) We served these burgers at Wintergreen to a crowd of 40+ along with a variety of salads including a fantastic roasted potato and mint salad (will post that recipe soon) and despite the fact that half the crowd were leery of eating goat – it was one of the most popular meals ever. If you can get your hands on some ground goat – you won’t be disappointed.
Goat Slider Burgers with Yoghurt Mint Sauce Serves 4 – 6
454 grams (1 pound) ground goat
1 teaspoon coarse salt
½ teaspoon freshly ground black pepper
1 tablespoon Hoisin sauce
1 teaspoon hot chili sauce
1 clove garlic, minced
1 teaspoon ground cumin
1 tablespoon green onion, finely chopped
Make a well in the meat, toss in the remaining ingredients and mix thoroughly by hand. Form small patties—a pound should do six burgers or eight to ten sliders. Barbeque over medium heat until no pink remains. Serve immediately with yoghurt mint sauce and a variety of salads.
Yoghurt Mint Sauce
1½ cups all natural full-fat Greek style yoghurt
½ cup mint jelly
fresh mint to garnish
Mix together and garnish with fresh mint. Serve alongside the goat burgers.