Moroccan Goat Burgers with Beet and Feta Relish

For the patties:

  • 2 1/2 pounds ground goat
    2 1/2 pounds ground beef
  • 1/4 cup paprika
  • 1/2 cup curry powder
  • cup ground ginger
  • cup coriander seeds, toasted and ground
  • cup fennel seeds, toasted and ground
  • cup cumin seeds, toasted and ground
  • 4 tablespoons sugar
  • cup ketchup
  • 20 dashes Worcestershire sauce
  • Salt to taste
  • Fresh baked hamburger buns, preferably brioche buns
  • Arugula for garnish

Beet and feta relish:

  • 1 large red beet
  • 2 medium yellow beets
  • 6 ounces feta cheese
  • Fresh oregano
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • Pinch salt

For the patties

Mix all the ground goat and ground beef together in a bowl and add the spices, mixing well.

Pull off a small chunk, cook in a preheated pan to check for seasoning, and add more salt if necessary.

Form the patties into 8 ounce portions, grill what you need and wrap the rest individually with Saran wrap and freeze until needed.

Beet and feta relish

Boil the red beat in one pot, whole skin on, until tender. Do the same in a separate pot with the yellow beets.

Once tender, remove the beets from the water, allow to cool slightly and peel by scraping the skin with the back side of a paring knife. Discard the peel, and cut the beets into approximately 1 centimeter dice.

In a blender place the vinegar and 2 ounces of the feta, turn on medium speed and slowly add the oil to emulsify.

Season with salt. In a bowl crumble the rest of the feta, add the diced beets and vinaigrette, stir in some chopped oregano and check for seasoning, adding salt if necessary.

To serve

Grill the burgers and serve on fresh hamburger or ciabatta-style buns, top with fresh tomato, arugula and the beet and feta relish. For a twist, add some cucumber raita as well.