This recipe is from Goat: Cooking and Eating by James Whetlor (Quadrille, £20, Photography by Mike Lusmore).
Christian ‘DJ BBQ’ Stevenson is a force of nature. He takes cooking outside to new heights every week with his YouTube videos. When we were thinking about burger recipes, there was only one person to ask… Fresh mint leaves can be a nice addition.
For the burgers
600g minced kid
½ red onion, grated
1 garlic clove, crushed (optional)
2 teaspoons Urfa chilli flakes (or use Aleppo)
Generous pinch of ground cinnamon
½ teaspoon ground cumin
Generous pinch of dried mint
½ teaspoon salt
For the onions
½ red onion, thinly sliced
½ teaspoon salt
juice of 1 lemon
small bunch of flatleaf parsley, leaves roughly chopped
2 tablespoons olive oil
4 slices of halloumi
1 tablespoon olive oil
4 burger-sized lettuce leaves
8 tablespoons tzatziki
4 brioche buns, halved and toasted
4 ripe tomatoes, sliced
Combine the sliced red onion with the salt and lemon juice and set aside.
In a large bowl, combine the minced meat with the grated onion, garlic, if using, spices, dried mint and salt. Mix very well to combine, kneading a little. Divide the mixture into 4 and shape each into a burger about 1cm/½in wider than the brioche buns, with the edges of the burger slightly thicker than the middle. Set aside for at least 30 minutes, to allow the flavours to mingle.
Mix the salted sliced onion with the parsley and olive oil.
When ready to cook, fry the halloumi in the olive oil for about 30 seconds each side, until golden brown and crispy (you can also grill the halloumi). Remove and set aside.
Add the burgers to the hot pan and fry for about 5 minutes on each side, until crisp on the outside and just cooked in the middle.
Build each burger with a lettuce leaf, 2 tablespoons tzatziki, then a burger, a piece of halloumi, some onion and parsley salad, and some sliced tomato.
Remember to take a look at Parson's Nose brand new goat selection.
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