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Ground Goat Burger
Ground Goat Burger
I was recently shopping at my local halal grocery store and bought ground goat with the intention of making burgers. I eat lamb burgers all the time and wanted to try something new, but also similar. To me, goat is like a cross between beef and lamb, flavor wise. I seasoned the goat with fresh garlic, salt, pepper, and ground fennel. Since goat is very lean, I recommend cooking your burgers ever so slightly pink. I personally like my ground meat cooked all the way through and it was still considerably juicy. I made my burger with toppings that you’d put on a gyro. Absolutely delicious and just as good as any other burger you’ve ever eaten.
Ingredients
- 1 lb ground goat
- 4 garlic cloves minced
- 1 tsp cracked black pepper
- 1 tsp ground fennel
- 1 tsp salt
- 2 tbsp olive oil
- brioche buns toasted
- tzatziki sauce
- grilled onions and peppers
- tomato thinly sliced
Instructions
- Mix the ground goat, garlic, and spices together. Form into patty size of your liking. 2=1/2lb., 3=1/3lb., 4=1/4lb.
- Heat up olive oil on a griddle over medium heat. Add the patties to the pan.
- Cook for 5-6 minutes a side.
- Place on toasted brioche buns. Top with grilled onions, peppers, tomatoes, and tzatziki sauce.
Fully Loaded Potato Waffle
Fully Loaded Potato Waffle
Waffle irons aren’t just for maple syrup waffles. Replace the batter with sliced baked potatoes; creating a crispy potato waffle. The one I made is a simulation of a fully loaded baked potato; but the topping possibilities are endless…
Equipment
- Belgian waffle iron
Ingredients
- 2 tbsp butter
- 2 medium baked potatoes
- salt and pepper to taste
- 3 strips bacon cooked and crumbled
- 1/2 cup cheddar cheese
- 1/4 cup sour cream
- 2 tbsp chives finely chopped
Instructions
- Slice you baked potato into 1” pieces.
- Preheat your waffle iron. Coat each side with butter. Place the potato slices in a flower formation like so.
- Press the top down on the waffle iron. Lift up and fill in any holes with leftover baked potato. Season with salt and pepper. Place the top back down.
- Cook the potato waffle for 10-12 minutes until crispy; flipping half way.
- Remove the potato waffle from the iron. Top with cheddar cheese, sour cream, bacon, and chopped chives.
German Bread Dumplings (Semmelknödel)
German Bread Dumplings (Semmelknödel)
Semmelknödel are a German bread dumpling that is served with just about any type of meat. The dumplings are traditionally made with a crusty bread rolls called Brötchen; but any type of crusty white bread will work. The cubed bread is mixed with milk, eggs, sautéed onion, parsley, and nutmeg. Mix bacon into the dumpling dough, creating Speckknödel. The dumplings are steeped in a pot of water until they expand to double the size. Whether baconed or baconless, the dumpling are always served with a ladle of gravy over the top.
Ingredients
- 12 oz crusty white bread rolls cut into cubes
- 1 cup milk
- 2 tbsp butter
- 3/4 cup yellow onion finely chopped
- 2 large eggs beaten
- 1/4 cup parsley finely chopped
- 1 tsp salt
- 1/4 tsp cracked black pepper
- 1/4 tsp ground nutmeg
- beef gravy for serving
Instructions
- Melt the butter in a small skillet over medium heat. Sauté the onions for 10 minutes. Let cool.
- Whisk together the eggs, milk, parsley, and seasonings.
- Mix in the bread cubes by hand.
- Roll into golf ball-sized balls.
- Bring a large pot of water to a boil. Turn the heat to low. Add in the dumplings one at a time.
- Let the dumplings steep for 20 minutes. Lift each dumpling out with a slotted spoon.
- Serve the dumplings with beef gravy.
