Serves: 2-4 people

Preparation: 20 minutes

Cooking Time:  15 mins

Commonly eaten in Greece, Africa and some small rural communities across Asia, goat is a rarity in British cuisine. But as Jamie and Jimmy investigate on their TV show, with its sweet, delicate flavour, kid meat is an unsung and brilliant alternative to other meats – tender and delicious, it’s also low in saturated fat and a great, lean source of protein.

Recipe adapted from Jamieoliver.com.

 

Ingredients:
  • 800g Kid goat mince
  • 2 slices of pancetta
  • 1 small red onion
  • 1 tablespoon red wine vinegar
  • 3 sprigs of fresh mint
  • 2 tablespoons fat-free natural yogurt
  • 1 lemon
  • 1 teaspoon English mustard
  • extra virgin olive oil
  • 1 eating apple
  • 200g watercress
  • olive oil
  • 4 burger buns

 

Method:
  1. Roughly chop the pancetta and mix with the kid goat breast mince, adding a pinch of sea salt and black pepper. Divide and shape into 4 equal-sized patties. Place on a piece of greaseproof paper until you’re ready to cook.
  2. Place a frying pan or griddle over a medium-high heat to get screaming hot.
  3. Meanwhile, peel and very finely slice the onion into rounds, ideally using a mandolin (use the guard!), then place into a bowl with 1 pinch of salt and the vinegar. Scrunch with your hands, then set aside.
  4. Pick and finely chop the mint leaves, then combine with the yoghurt and a squeeze of lemon juice. Season to taste.
  5. Mix together the mustard, remaining lemon juice and 2 tablespoons of extra virgin olive oil in a large bowl, then season to taste. Very finely slice the apple on a mandolin (use the guard!), then place into the lemony dressing to prevent it from colouring. Pick the watercress on top, ready to toss together at the last minute.
  6. Drizzle a little olive oil over the burgers, then carefully place in the hot pan. Cook for around 4 minutes on each side for slightly blushing meat, or to your liking, turning every minute or so.
  7. Remove the burgers to a board to rest while you halve the buns and toast in the hot pan for a minute or so.
  8. Toss and spoon the zingy apple and watercress salad on the burger bases, add a dollop of the mint yoghurt, then place the kid burgers on top. Finish with the red onion pickle, pop the lid on top, then serve with extra pickles, if you like.