125/18 – DJ BBQ Goat Burgers:
Following on from the Slow barbecue kid shoulder I wanted to cook some of the goat mince and the recipe that stood out in the book was DJ BBQ Goat Burgers.
All of my previous goat cooks can be seen on this page: https://kungfubbq.co.uk/category/categories/goat
The recipe is from Goat – Cooking and Eating by James Whetlor:
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GOAT MEAT:
Some folk get a bit funny when you mention goat meat, maybe because it’s not something a lot of us have grown up eating but it has gotten more popular in the UK over the past couple of years mainly due to James and his work. If you like lamb then goat is similar, a bit sweeter but a great quality bit of meat.
In a previous cook I went into more detail on goat meat, rather than repeat it all here have a read of that post:
THE MEAT:
600g of goat mince. I split down a 2KG bag into 1x800g and 2x600g.
You can buy goat meat direct from Cabrito – 1KG of goat mince is £8. You could make extra burgers with the 1KG and freeze some for next time. Free delivery when you spend £60 so add in a few different cuts to go over £60.
Otherwise, Turner and George sell Cabrito goat meat they don’t have goat mince on the site but I bet they can sort some for you as part of a larger order.
James was kind enough to send me a box of Goat meat to cook which is exciting as I had bought his book a little while ago and had been meaning to start cooking recipes from it.
If you wanted to cook a variety of cuts I would recommend the half goat at £120 from Cabrito it arrives in 3 parts: Shoulder, middle and leg. I bought one last year and used it as an opportunity to practice a bit of home butchery.
The Prep:
First thing in the morning I made the dough for the buns using the Byron recipe:
Goat mince, red onion, garlic, cumin, cinnamon, mint, salt and Urfa chilli flakes:
I got the Urfa chilli flakes from Amazon:
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Goat mince into a bowl and mixed with the grated red onion, garlic, Urfa chilli flakes, cinnamon, cumin, mint and salt.
Tzatziki – I used my recipe from the Chicken Gyros recipe: Shredded cucumber, 600g Greek yoghurt, two minced garlic cloves, juice of two lemons, a good portion of chopped dill, similar sized portion of chopped parsley, salt, pepper and some extra virgin olive oil.
Bit blurry this photo but it’s red onion, salt, lemon juice, flatleaf parsley and rapeseed oil.
The Cook:
The Thuros T1 was fired up with a couple of fistfuls of Oxford Charcoal Oak Lumpwood, three flamers underneath were enough to get the charcoal all lit within 10 minutes.
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Once the charcoal was ready I placed my Finex pan onto the grill with a bit of oil and left it to heat up.
Sliced Halloumi first, just a few minutes each side.
Halloumi to one side.
I split the goat mince into 4 fairly equal sized balls and shaped them into burgers then placed them into the pan. They smelt fantastic!
After about 5 minutes I flipped them over, look at that crust!
Time to Serve Up:
Burger bun base, lettuce leaves, tzatziki, goat burger, halloumi, onions, tomatoes. 
Time to Eat:
Lid on and time to eat!
SUMMARY:
Oh my goodness. I do like a good burger and have enjoyed some great burgers recently but the taste of this goat meat burger totally blew me away! A good amount of fat kept it nice and juicy, the texture was spot on, the meat had a smell and taste of well aged meat and the ingredients added to the mince really complimented the meat. I enjoyed it so much I am going to do another burger recipe with goat mince burgers. My daughters both had the burgers and were telling me repeatedly they were “Really, really, really, really tasty” so that’s a result!
Nice recipe, the ingredients gave it a taste of Greece/Cyprus which was nice.
| Cook Difficulty: | 2/5 |
| Cook Duration: | Short: 2/5 |
| Cook Equipment: | Thuros T1 |
| Cook Method: | Cast Iron |
| Charcoal: | Oxford Charcoal Oak |
| Smoking Wood: | N/A |
| Cook temperature: | Hot |
| Cook time: | 10 minutes |
| Internal temperature: | Around 65C (Thermapen) |
| Notes: | 1: These were seriously tasty. Cook goat burgers again! |
The recipe is from Goat – Cooking and Eating by James Whetlor:
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