This month has seen the promotion of goat as a food source within the UK. The great BBQ community has been getting behind this initiative in a big way. Just look for the hashtag #goatober in Twitter and you will see some great creations. To find out what it is all about you can read a great article on the Dreaming of a Good Life website.
This recipe was one of my goat creations, the other being a goat curry (recipe to follow). You could very easily substitute lamb into this recipe since goat is not always readily available (or might not be to your taste).
I think burgers are really simple to put together, regardless of the meat you are using. For this recipe, you simply use a food mixer on the dried apricots and pomegranate seeds. Mix these with the goat mince and add some salt. This is where you get your hands ‘messy’ and mix all the ingredients together. Finally, add a Ras El Hanout based rub and then let the burgers sit in the fridge until you are ready to BBQ them.
I also contemplated adding some mint that I also think would work well in the burger.
Goat, Apricot and Pomegranate Burgers
- Prep Time20 min
- Cook Time15 min
- Total Time35 min
For the Burgers
- 500g Goat Mince
- 80g Dried Apricots
- 2 tbsp of Pomegranate Seeds
- 2 tbsp Ras El Hanout
- 1 tsp Salt
- 1 tbsp of Brown Sugar
Add the Apricots and Pomegranate seeds to a food mixer and chop into small pieces.
Pour the chopped Apricots and Pomegranate seeds into a bowl and then add the Goat mince and mix thoroughly with your hands.
Next, separate the mixture into 5 equal amount and roll into a ball and then flatten out into the burger shape. Make a small indentation with your thumb in the middle of the burger which will help retain it’s shape when cooking.
Mix the Ras El Hanout, Salt and Sugar together and then apply to your burger and stick them in the fridge until you are ready to cook.