Goat-burger patties in charcoal grill

Today, we’ll share with you a special recipe for burger patties. Goat-burger patties made with carefully selected spices and herbs, and a few extra ingredients, such as beef fat and kasseri cheese. The recipe is by our friend George Karagiannis, who is a chef and a cookbook author. Let’s see every step of this unique recipe.

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INGREDIENTS

For 2 kg (4.4 lb) ground meat

  • 1600 g (3.5 lb) ground goat (goat leg)
  • 400 g (0.9 lb) beef fat
  • 30 g sea salt (prefer fleur de sel)
  • 4 g black peppercorns
  • 2 tsp oregano
  • 2 tsp savory
  • Half a tomato
  • Half a green pepper
  • 300 g onion (cooked until translucent, with a little olive oil)
  • 2 tbsp (full) corn starch
  • 6 garlic cloves
  • 2 eggs
  • 200 g breadcrumbs
  • 400 g spicy kasseri cheese
  • 1 tbsp hot mustard

PREPARATION

In a large vessel, mix the ground goat and the beef fat. Crush the peppercorns with a mortar and pestle. Mix it with savory and oregano. Lastly, add the salt. Blend the tomato, the green pepper, and the garlic cloves in a blender. In a frying pan, add a little olive oil, and cook the onions until they are translucent. Firstly, add the blended vegetables and the eggs to the mince. Knead the mince well. Then, add the spice blend gradually, kneading the mince at the same time. Add the hot mustard and the corn starch.

Mix and knead well. It’s time to add the kasseri cheese. Use a box grater to grate it. Knead thoroughly, before you add breadcrumbs to bind the burger patties and firm them up. You might need to add less (or more) than 200g of breadcrumbs. Refrigerate the mince for 12-24 hours. This helps bind the mixture together and allows flavors to infuse the meat.

COOKED ON Charcoal grills amber.q A

Charcoal grills amber.q A

COOKING

The next day, pile up the charcoals inside the fire cabin of your charcoal grill. Place kindling (alcohol-soaked cotton) on top, and light them. The charcoals will be lit in 25-30 minutes, easily, quickly, and without smoke. It’s easier when they are lit from top to bottom.

When the charcoals are fully lit, spread them inside the fire cabin. Throw some charcoal ash on them, if there is too much heat. Grill the burger patties over medium heat, on a clean, stainless steel grill grate. In the beginning, turn them over frequently, and lift the patties a bit each time to avoid sticking.

When the internal temperature reaches 65-75⁰C (149-167⁰F), remove the burger patties from the grill to keep them juicy. Grill your vegetables on the grill grate along with the patties or skewer them, and grill them on rotation. Accompany every roast with cooked vegetables or fresh salads.

It’s a unique and special recipe, one of the best that Yorgos (George) has granted to us.

Good company and fine red wine are a must.

Happy grilling with your friends!

RECIPES