Festive kid goat burger with cranberry chutney, goats cheese & rocket pesto
A delicious, seasonal variation of the classic burger. And a great way to use up any kid goat meat trimmings.
Serves 6 people
Kid Goat Burger - 15 mins.
Cranberry Chutney - 45 mins.
Rocket Pesto - 10 mins.
Sweet Potato Wedges - 15 mins
Kid Goat burger:
2 garlic cloves, finely grated
20 fresh mint leaves finely chopped
850g Trecorras Farm kid goat mince
180g goat fat, minced
Salt and freshly ground black pepper
150g good quality goats cheese
Handful rocket leaves
6 burger buns, brioche buns recommended
1 cinnamon sticks
1 tbsp grated fresh ginger
1 red onion, finely chopped
180g demerara sugar
1 orange, grated zest and juice
125ml good-quality red wine vinegar
0.5 tsp sea salt
150g rocket leaves
100ml olive oil
100g Parmesan cheese
50g pine nuts
1 cloves garlic, peeled
Salt to taste
Roasted sweet potato wedges:
3 large sweet potato
2 sprigs of rosemary
5 sprigs of thyme
3 crushed garlic cloves, still in their skin
1 roughly chop chilli
1/2 tsp smoked paprika
Trecorras Farm Kid Goat Burger:
A great way to use up any left-over kid goat meat trimmings is to make mince. You can put all the ingredients together through the mincer. If you haven’t got the right quantities of meat to fat, don’t worry it will work just as well. The main thing is to avoid any waste. Once you have a nice mix made with the mince and seasonings make a little patty and fry this as a tester to check the seasoning. Adjust seasoning if needed and then make you patties. For this recipe, I’ve counted 170g per burger. Clingfilm and refrigerate until you need them. I recommend you leave them at least 1 hour to set up in the fridge before cooking them, this will help the burger keep its shape.
Pan fry the burger for 5 minutes on each side then finish in the oven 2 minutes with a slice of goats cheese on top.
Toast your bun and on one side spread with cranberry chutney and on the other with rocket pesto and a few rocket leaves.
For an alternative burger you can change the cranberry chutney for the mulled wine braised cabbage featured in the roasted goat leg recipe. It’s equally as tasty and a little different, and it allows you to make the most out of your left overs.
Place all the ingredients in a wide, shallow pan and bring everything up to a simmer, stir well. Cook on a low heat for 45 minutes, until it has reduced down and thickened up nicely.
Check the seasoning and adjust with more sugar or vinegar according to personal taste. Set aside and chill until needed.
Gently toast the pine nuts in a frying pan and leave to cool.
Place rocket, parmesan, garlic and pine nuts into a blender or food processor and gently blend at medium speed whilst pouring in olive oil. Try to not blend until smooth as it will be nicer kept a little chunky. Season with salt to taste. Keep refrigerated until needed.
Roasted Sweet Potato Wedges:
Peel the sweet potato and cut into chunky wedges. Place in a preheated oven dish in 220 C for 10 minutes.
When starting to colour and cook, add the remaining ingredients and lower the temperature to 180c. Continue cooking until soft in the inside and crunchy on the outside
Recipe by Jenny Warner, The Thomas Cubitt www.thethomascubitt.co.uk
© Jenny Warner