Ingredient List Print Recipe
- 20 ounces ground goat divided into 4 patties, seasoned with salt and pepper (recommend 75/25 lean-to-fat ratio)
- 4 pretzel buns, buttered and griddled crisp
- Roasted onions, oven dried tomatoes, 12 ounces mixed mushrooms and seasoned butter for serving (recipes below)
- 1 stick salted butter, room temperature
- 1 tablespoon minced parsley
- 1 tablespoon finely minced shallots
- 1 tablespoon minced tarragon
- 1/2 teaspoon ground white pepper
- 2 tablespoons lemon juice
- 1/2 teaspoon Coleman’s dry ground mustard
Grilled Onions, Mushrooms and Tomatoes
- 2 onions, peeled, bloom end left on but trimmed so that onion pieces stay together when cut
- 12 roma tomatoes
- 3 tablespoons olive oil
- 12 ounces wild mushrooms (try growing your own oyster mushrooms)
- 1 tablespoon butter
- Salt and pepper
The Best Cabrito Burger
Americans need to eat more alternative proteins—it’s healthier and better for our planet, plus it’s economically and culturally sustainable. This recipe is inspired by the goat butter burger we serve on my food truck. I might be biased, but that burger is one of the best things I’ve ever eaten. The meat comes from my pal Pat LaFrieda, and the roasted tomatoes and charred onion add the perfect kick of flavor.
Halve the roma tomatoes. Season with salt and pepper, and toss with the olive oil to coat in a mixing bowl. Place the tomatoes on a small lined baking pan with a lip. Arrange cut side up.
Bake in the upper third of a 225-degree oven for 6 hours. Set aside.
Meanwhile, make your seasoned butter by combining all of the ingredients in a mixing bowl. Stir to combine. Reserve.
Cut onions top to bottom in half, and then cut each half in thirds so the onions don’t fall apart. Grill over medium/low direct heat until charred, sweet and soft.
Char the mushroom over medium heat on a grill or open fire. Slice.
Place a cast iron skillet on the grill. Melt 1 tablespoon butter in the cast iron skillet, then add the chopped mushrooms. Brown mushrooms. Set aside.
Season the goat patties with salt and pepper. Grill the burgers until medium rare, placing on buttered griddled pretzel buns.
Compose the burger
Butter the bun, and toast buttered-side down on a griddle or saute pan. Place a dollop of the seasoned butter on the burger.
Top with the onion, mushroom mixture and tomatoes. Serve.
Photograph by Adrian Danciu.
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