Tandoori goat burgers
SERVES 4
1 onion, finely diced
1 garlic clove, finely chopped
1 egg
1 tablespoon finely chopped rosemary
4 tablespoons ready-made tandoori paste
650 g (1 lb 7 oz) minced (ground) goat (make sure it is not too lean or the meat will be dry — see note)
1 red capsicum (pepper)
olive oil
1 garlic clove, extra, crushed
1 eggplant (aubergine)
4 sourdough buns
200–250 g (7–9 oz) block of feta cheese in brine, drained and thinly sliced
1 large handful rocket (arugula)
Using your hands, mix the onion, chopped garlic, egg, rosemary and tandoori paste through the goat meat until it is very well incorporated, then season with salt and pepper and mix again. (It may be a good idea to use gloves to avoid staining your hands with the tandoori paste.) Cover and let it stand while you prepare the vegetables.
To prepare the capsicum, slice the sides from the core and place them, skin side up, under a hot grill (broiler). Let them blister and burn until blackened and then place them in a plastic bag to sweat for 5 minutes. Peel the skins off and place the flesh into a bowl. Pour over some olive oil and crushed garlic.
To prepare the eggplant, slice thin pieces lengthways down the eggplant, then brush with olive oil (which, if you like, could have crushed garlic in it) and grill (broil) or fry on one side until browned, then brush the uncooked side with oil and turn and cook until browned. Allow to drain on some paper towel.
Divide the goat mixture and form four patties. Heat some oil in a frying pan or on the barbecue grill and fry the patties until cooked through.
Cut the buns in half and toast. Place a tandoori patty on each bun and top with a slice of capsicum, a slice of eggplant, a few thin slices of feta and, lastly, some rocket. Put the top on the bun and serve with a good hoppy beer like Little Creatures Pale Ale or a Matilda Bay Alpha Ale.
Goat meat is available from gourmet butchers but this recipe will work just as well with lamb. If you prefer, you can buy pre-marinated capsicum and eggplant.
