RECIPES: Recipe Details
Spicy Beef and Goat Cheese Burgers with Pancetta and Lime & Ground Chili Curry Mayo Topping and Grilled Corn and Watermelon Curry Relish
Thanks to it's increasing popularity my attention was drawn to goat meat through an article that appeared in the food section of my local paper. Since I like to explore new products, goat meat was on my must list of "must try". An additional plus is that it can be purchased locally in the town of Bloomington, IN where I live. I buy locallly whenever I can.
Lime & Ground Chili Curry Mayo with Olive Oil Topping
1/2 cup mayo with olive oil (Kraft food makes brand of this)
1/8 teaspoon yellow curry powder
1/8 teaspoon ground cumin
2 teaspoons ground fresh chili paste
1/4 teaspoon fresh lime juice
6 thinly sliced rounds of pancetta, or other bacon product
6 tablespoons vegetable broth or water
Marinated Grilled Corn and Watermelon Curry Relish:
2 ears of fresh corn, husked and cleaned
1/4 cup olive oil, divided
2 teaspoons coarse sea salt
2 pieces (approximately 7-inches round and 1/2-inch thick) watermelon, remove excess water with paper towel
1/4 cup pancetta drippings, strained
1 cup thinly sliced scallions, white and light green portions only
3/4 cup fresh cilantro leaves, cut chiffonade
1 cup fresh arugula lettuce, cut chiffonade
1 tablespoon fresh lime zest
1/2 teaspoon curry powder
1/8 teaspoon ground cumin
2 tablespoons white balsamic vinegar
1 1/2 tablespoon maple syrup
3 tablespoon ground fresh chili paste
1 teaspoon freshly squeezed lime juice
1/2 teaspoon sea salt
Goat Cheese Stuffed Goat Burger Patties
1 1/2 pounds ground beef
1/2 pound of ground goat meat
2 tablespoons yellow curry powder
1/2 teaspoon ground fenugreek
1/2 teaspoon ground fennel seed
1/2 teaspoon ground cumin
1/2 teaspoon ground mustard seeds
1/4 teaspoon ground coriander seeds
1/2 teaspoon crushed red pepper flakes
1 1/2 tablespoons minced ginger root
2 cloves garlic, minced
2 tablespoons ground fresh chili paste
2 tablespoon reserved pancetta drippings
1 1/2 teaspoons sea salt
1/4 teaspoon cayenne pepper
6 1 1/2 tablespoons soft chevre goat cheese
2 to 3 tablespoons olive oil or vegetable oil for brushing on grill racks
1/4 cup melted butter for brushing on tops and bottoms of split buns
6 (4 to 5-inch diameter) round and crispy sesame seed buns, split
Preheat a gas grill to medium-high.
Prepare Lime & Ground Chili Curry Mayo with Olive Oil Topping by combining all 5 ingredients in a small bowl; mix well. Cover, and refrigerate until ready to use.
Place a cast iron skillet or other heavy-duty fire proof pan on hot grill rack. Add the slices of pancetta and cook until a golden brown and crisp on both sides; place on absorbent paper towel and set aside. To drippings in pan add broth or water. Stir until well blended; set drippings aside.
Coat ears of corn with 2 tablespoons olive oil and sprinkle with sea salt. Place both ears of corn on hot grill grate. Grill, about 15 minutes, until kernels are browned on all sides. Cool and cut kernels from both cobs. Place kernels in a medium size bowl; set aside.
Brush both sides of watermelon slices with 2 tablespoons reserved pancetta drippings. Grill both sides of melon until lightly browned; about 5 minutes. Cool and remove rind from watermelon. Dice watermelon flesh into small pieces. Place diced watermelon in the medium size bowl with kernels of corn. Add scallions, cilantro, arugula and lime zest; blend well. In a small bowl combine curry powder, cumin, remaining 2 tablespoons olive oil with vinegar, maple syrup, chili paste, lime juice, remaining 2 tablespoons pancetta drippings and sea salt; blend well. Pour marinate evenly over corn/watermelon ingredients; stir to incorporate. Cover and refrigerate until ready to use.
Make patties by combining beef and goat meat with curry powder, fenugreek, fennel seed, cumin, mustard seeds, coriander seed, pepper flakes, minced ginger root, minced garlic, chili paste, 2 tablespoons pancetta drippings, salt, and cayenne pepper in a large bowl. Handle meat as little as possible while mixing with spices. Divide meat patties into six equal pieces. Shape each piece to fit the size of bun; place patties on aluminum foil. Repeat with remaining 5 pieces of beef and goat meat mixture.
Brush heated grill racks with olive oil or vegetable oil. Place the patties on the rack, cover and cook, turning once until done to preference. Grill 5 to 7 minutes on each side for medium. Butter tops and bottoms of buns and place cut side down on the outer edges of the grill rack. Toast buns until lightly browned during the last 2 minutes of grilling burgers. During the last minute of cooking, top each patty with 1 1/2 tablespoons goat cheese.
While burgers are cooking strain marinade liquid from the corn & watermelon relish; blot with an absorbent paper towel if necessary. Stir with a fork to mix corn ingredients together; set aside.
To assemble the burgers place an equal portion of the reserved mayo topping on the bottom of the six toasted bun bottoms Top mayo on each bun with a burger followed by a pieces of pancetta.
Divide corn/watermelon relish into six equal portions and place a portion on top of each slice of pancetta. Place a top piece of bun evenly over relish. Recipe makes 6 servings.
I recently found that a farm in Bloomington, IN (Liberty Farms) was selling goat meat. Since I like to shop for locally grown ingredients to cook with, the thought of introducing goat meat to a meal hightened my senses. What a better way to introduce something to my diet than a burger. I dressed the burger up somewhat by fusing popular spices used in Indian cooking. The result was a terrifically tasting burger that is a keeper in my recipe files.