The boys prefer less charred whereas my wife and I like it so we need to cook in separate pans.
They also want the onion chopped finer and the eldest has offered to help with that.
I think it could do with a bit more flavour. I like @RogerBW’s suggestion of mustard powder. I also want to try with some garlic puree and maybe substituting a tablespoon of the beer for mustard ketchup.
@marx I’ve also never had a goat burger, just curry goat at the cricket, which is Caribbean.
There is an excellent butcher in West Wales Graig Farm who do goat and I believe they deliver UK wide, Canada is probably a bit far though!!
I straight up can’t get goat at all*, and am lucky if I can get ground lamb, let alone any other cut. And then I have recipes going “oh yeah, get meatloaf mix, it’s half and half beef and veal” and I’m like…nowhere I have ever been sells veal, at all, period.
*there are enough halal markets in town that I could probably source goat if I really needed to, but none of the groceries carry it, especially not the ones I can easily get to.
I should check myself: When I said “I can’t get goat anywhere in Canada”, what I obviously should’ve said was “I can’t get goat anywhere locally in Kitchener/Waterloo, a small region in Southern Ontario.”
When I lived in Toronto getting anything, aside from really good fresh fish, was a piece of cake (fish in Ontario usually follows a simple trajectory: Everything goes to either Halifax or Vancouver, and from there it goes to Montreal, and from there it goes to Toronto, and from there it goes everywhere else in Ontario). There was a fantastic Portuguese deli and an Italian deli that both had a staggering amount of imported and locally sourced products (and all the salted dried cod you could ever, ever want), and within minutes in any direction there was an Ethopian, Egyptian, Turkish, Greek, and Caribbean grocer. Anything else required a transit ride of about 30 minutes to get to (Japanese, Korean, Chinese, Mongolian, Thai, British, French, etc… etc… etc…) to get to a specialty importer of that food.
I moved out of Toronto (couldn’t afford to stay) back in 2014. I still miss it.
I was contemplating a move to the Midway region of Saint Paul before the house I was trying to buy fell through, and although I love my current neighborhood, being able to hop on light rail and visit warehouse-sized Asian grocers and any of probably a dozen smaller halal markets, etc, plus full-sized regular chain groceries? That would have been so nice.
(Also, I’m just as glad I wasn’t living by the riots during the summer of 2020, but, y’know. Swings and roundabouts.)
We don’t wish ourselves back in California, because the policy environment there is really unfavorable (starting with AB5’s effect on freelance workers), but it would be nice to be able to visit the southern California of a decade ago. I’d like to go to the San Diego Zoo again, or eat at Saffron or El Zarape (they had the most amazing chicken in mole)—or see my San Diego gaming circle face to face.
I am! Relatively speaking, of course (about 10 minutes down the road, which basically amounts to completely opposite sides of Kitchener/Waterloo… I live in the southern-most sections of Kitchener, and the University is near the northern-most section of Waterloo which is entirely north of Kitchener).
I am currently attending Wilfrid Laurier University, or as it is called around here “The High School Down The Street” (Laurier is a fraction of the size and prestige of University of Waterloo, but when I applied to English at UW they turned me down and Laurier did not).
Anyway! Yes. One of my friends in town is a graduate of the Optometry school. Super nice guy. Also beats me at every game we play.
I can seriously recommend the goatburgers. Which is no comfort to those in a goat desert (which is not the same thing as a desert created by goats).
Goat tagine is good too. She said helpfully, not twisting any knife at all.
I don’t think we get goat here but I’ll have my partner ask the butcher if he can get any as I cannot eat beef and so those kinds of burgers are not for me.
Burgers version 2
400 braising (chuck) steak
1 tbsp breadcrumbs
1/2 tsp sage
1/2 tsp thyme
1/2 tsp mustard powder
Salt
Pepper
30ml ale
7.5 ml mushroom ketchup
Medium onion
Minced this in the food processor. The mixture is much better, although there is less meat. No pork this time. Onions in the food processor as well do hopefully the boys will think they’re small enough!
We are having a vegan cook at home meal tonight from a local restaurant that delivers. So that might explain my excitement at seeing what looks like a tasty burger.
