When I make burgers, I don’t mess around. I like a big, rare burger, and goat burgers are my absolute favorite. This simple recipe shows off the flavorful goat meat—and is a great introduction to goat for first-timers.
Goat Burgers with Chèvre and Charred Green Onions
Makes four 1/2 pound burgers.
Note: Lamb and goat tend to get really bouncy if overworked—much more so than beef. So here, we season the meat after it’s formed into patties rather than working it into the grind.
- 2 pounds ground goat
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 8 ounces chèvre, room temperature
- One bunch green onions
- Your favorite burger buns, toasted
Divide the meat into four parts and shape into patties. Season the patties on all sides with salt and pepper. Fire up the grill and cook to your liking. While the burgers rest, grill the green onions until slightly charred. Warm up the buns on the grill, too. To serve, spread 2 oz chèvre on the bottom of each bun, top with a goat burger and charred onion.
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