Caribbean Goat Burger

Ingredients:

1 tablespoon (20 g) molasses

1 habanero or jalapeño pepper, stem and seeds removed, chopped

1 tablespoon (15 g) packed brown sugar

1 tablespoon (15 ml) white vinegar

2 teaspoons (10 g) kosher salt

1 teaspoon (2.3 g) ground cinnamon

1/2 teaspoon (1.3 g) cumin seeds, toasted and ground

1/2 teaspoon (0.7 g) dried thyme

1/2 teaspoon (0.5 g) dried oregano

1/2 teaspoon (0.9 g) ground allspice

1/4 teaspoon (1 g) ground nutmeg

1 tablespoon (15 ml) extra-virgin olive oil

1 1/2 pounds (680 g) ground goat

Kosher salt and fresh cracked black pepper, to taste

1/2 lime, cut into quarters

4 Katie’s Burger Buns

Method:

In a food processor fitted with the steel blade, combine the molasses and the next eleven ingredients and process until smooth. Scrape the mixture into a bowl. Using your hands, mix in the goat meat until fully incorporated.

Divide the mixture into 4 equal portions and shape into burgers following the technique in chapter 1. Put the burgers on a plate, cover with plastic wrap, and refrigerate while you prepare a fire.

Prepare a kettle grill. Clean the grill grate well with a stiff wire brush. When the fire is ready, brush the grate with oil. Take the burgers out of the refrigerator and season them with salt and pepper.

Place on the grate directly over the fire for 2 minutes. Flip the burgers and grill for another 2 minutes. Transfer the burgers to the cool side of the grill and schmear liberally with Ginger Guava Glaze.

Cover the grill and let the burgers rest for 3 to 5 minutes. Transfer the burgers to a plate. Spread more Ginger Guava Glaze on burger or top half of bun, if desired.

To serve: Place each burger on the bottom half of a bun. Squeeze a lime wedge over the burger before placing other half of bun on top. Serve immediately. YIELD: 4 burgers

GINGER GUAVA GLAZE:

1 tablespoon (15 ml) extra-virgin olive oil

1 small yellow onion, peeled and cut into 1/4-inch (6 mm) dice

2 tablespoons (12 g) minced fresh ginger

1 clove garlic, peeled and minced

1 jalapeño, stem removed, seeded, cut into 1/8-inch (3 mm) strips

1/2 cup (120 ml) pineapple juice

1/2 cup guava paste, diced small

2 teaspoons (2.4 g) chile pepper flakes

Juice and zest of 1 lime

1 tablespoon (16 g) tamarind paste

2 tablespoons (28 ml) red wine vinegar

1 1/2 teaspoons (3 g) curry powder

Kosher salt and fresh cracked black pepper, to taste

Place the oil in a small, heavy-bottom saucepan over medium-low heat. When it is hot, add the onions, ginger, garlic, and jalapeño. Cook, stirring occasionally, for 7 to 10 minutes, until the onions are brown.

Add the remaining ingredients, lower the heat to medium, and simmer, stirring occasionally, for 8 to 12 minutes, until mixture is the consistency of molasses. Remove from the heat and cool to room temperature. Transfer to a bowl and store in an airtight container, refrigerated, for up to 2 weeks. Warm over low heat before reusing. YIELD: About 1 cup (320 g)

Caribbean Goat Burger