153/18: Goat and Bacon Burgers

153/18 – Goat and Bacon Burgers:

I cooked the DJ BBQ Goat Burgers a few cooks back and really enjoyed them. After cooking the goat lahmacun I had some goat mince left. Time for goat and bacon burgers with the bacon coming from my bacon jam which is made from my home cured and 60 hour whisky oak smoked bacon.

The recipe is from Goat – Cooking and Eating by James Whetlor:

Price: £12.98
Was: £20.00

These were the last five goat cooks from this book:

142/18: Goat Keema

135/18: Kid Rendang

130/18: Sichuan and Jerk Goat

125/18: DJ BBQ Goat Burgers

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:

There was about 500g of minced goat meat left from the 800g bag. I split down a 2KG bag into 1x800g and 2x600g.

You can buy goat meat direct from Cabrito – 1KG of minced goat is £8.50. 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 minced goat 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.

Here is the goat mince ready to go.

Goat Keema

The Prep:

Into the goat mince I added crushed garlic, dried mint, salt, Urfa chilli flakes, ground cinnamon and ground cumin.

The Urfa chilli flakes, cumin and cinnamon were from Steenbergs again. All 3 have been used in a few cooks now and in the last cook (goat lahmacun). 

Have a read of this post to learn more about Steenbergs and the fantastic quality of their ingredients:

143/18: Rose Petal Hogget Chops

Ground Cinnamon, Cumin seeds and Urfa Chilli Flakes.

Goat Lahmacun

I ground the cumin seeds in a coffee grinder.

Goat Lahmacun

Time to fire up the Napoleon Rodeo Pro 22 grill again! A full chimney starter of Oxford Charcoal Oak Lumpwood lit then poured into the base of the BBQ. I left it all to heat up for a bit then placed a Lodge cast iron pan on top with some oil in.

The Cook:

With the pan nice and hot I placed the burgers in

The burger buns were sliced and placed around the outside of the grill to toast lightly.

After a couple of minute the burgers were flipped. A couple of the burgers got the bacon jam on at this point.   

The cast iron grate in the Napoleon grill did a cracking job on the buns. 

Burger on the bun, bacon jam on top nicely warmed through.

Once the lid went on the bacon jam would spread out.

Time to Eat:

With the bun lid on it was time to eat.

SUMMARY:

A really quick and simple cook but so tasty! Goat meat in burgers seems to work really, really well – it’s so tasty! The bacon jam worked well, I should use more of that in my burgers. 

Overall, a cracking lunch that was quick to prepare and cook.

Cook Difficulty: 2/5 
Cook Duration: Short: 2/5
Cook Equipment: Napoleon Rodeo Pro 22
Cook Method: Lodge Cast Iron
Charcoal: Oxford Charcoal Oak
Smoking Wood: N/A
Cook temperature: Hot
Cook time: 10 minutes
Internal temperature: 60C Thermapen
Notes: No major changes

The recipe is from Goat – Cooking and Eating by James Whetlor:

Price: £12.98
Was: £20.00

 

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