By Jill Lightner
Left photo by Amy Johnson Photography
Sociable Cider Werks’ Spoke Wrench Stout Apple Graff fuses the rich, roasted flavors of stout ale with the bright finish of cider. The hybrid beverage is a delicious surprise alongside an oversized cheeseburger made from ground goat and topped with rice wine pickled slaw.
Goat Burgers with Pickled Rhubarb Slaw
Recipe by Ian Gray of The Curious Goat, Minneapolis
Serves 4
FOR THE PICKLED RHUBARB
2 cups thinly sliced rhubarb
1 cups water
½ cup rice wine vinegar
¼ cup sugar
1 tablespoon salt
Place rhubarb in a medium bowl. Combine remaining ingredients in a small saucepan and bring to a boil over high heat. Pour hot brine over rhubarb. Cool, cover and keep refrigerated for up to 1 week. Best if done the day before serving.
FOR THE SLAW
¼ pound watercress
1 ½ cups thinly sliced snow peas
1 cup sliced radishes
1 cup chopped scallions
1 cup pickled rhubarb
½ cup pickling liquid
Salt and pepper, to taste
Gently combine all ingredients. Set aside to use as topping for the burgers.
FOR THE BURGERS
2 pounds ground goat
4 ounces chèvre goat cheese
⅓ cup minced fresh chives
⅓ cup minced fresh parsley
1 tablespoons fresh oregano
2 tablespoons salt
1 tablespoon pepper
1 tablespoon red pepper flakes
½ cup safflower oil
1 cup goat’s milk farmer’s cheese
4 buns
Preheat oven to 425° F. Mix together ground goat, chèvre, chives, parsley, oregano, salt, pepper and red pepper flakes. Form four equal-sized patties.
Heat an oven-safe sauté pan over medium-high heat. Add oil. When oil is hot, add patties and cook for about 5 minutes. Flip and finish cooking in the oven for another 3 minutes. Remove pan from oven and add farmer’s cheese around the burgers and return to the oven for 3 minutes. Toast buns while burgers are in the oven.
Remove pan from oven and place one burger on the bottom of each bun. Stir warm cheese briefly on stovetop over low heat until melting. Top each burger with melted cheese and slaw, then with remaining buns.
