Gigantic Cabrito Burger with Cranberry Noir Ketchup and Northwest Slaw
Goats are raised for meat and dairy products all around us in our neighborhood. The climate and forage is perfect here in the Northwest to grow first class goats. Cabrito, the Spanish name for goat meat, is a delicacy and many people are fond of it. My burger was inspired by local cabrito meat and Oregon grown cranberries.
Cranberry Noir Ketchup:
2 tablespoons Colavita extra virgin olive oil
1 cup diced onions
2 tablespoons Tabasco Chipotle Pepper Sauce
1 cup dried cranberries
1 cup Sutter Home Pinot Noir
1/2 cup water
1/2 teaspoon salt
1 cup plain yoghurt
2 cups shredded Chinese cabbage
1/2 cup shredded carrots
2 tablespoons chopped cilantro leaves
1 tablespoon lemon juice
1/4 cup dried cranberries
Salt and pepper to taste
2 pounds ground cabrito meat (young goat meat)
1/4 -1/2 pound ground beef fat, depending on the fat content of the goat meat
1 egg, slightly beaten
1/4 cup Panko bread crumbs
3 garlic cloves, minced
1 tablespoon Tabasco sauce
1 tablespoons fresh chopped oregano
2 1/2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
Oil for wiping grill rack
4 tablespoons Colavita olive oil
1 loaf of focaccia bread, (approximately 5 –inches wide and 12-inches long) cut horizontally in half
Preheat gas grill.
In a large fire proof skillet, heat olive oil on grill. Add onions and sauté until soft. Add, Tabasco sauce, cranberries, wine, water and salt. Cook until liquid is reduced by half. Place mixture into food processor or blender. Process until smooth. Set aside.
In a bowl combine yogurt, cabbage, carrots, cilantro, lemon juice and cranberries. Season with salt and pepper. Set aside.
In a large bowl combine burger ingredients with a fork. Place a large piece of aluminum foil on the work surface. Pile meat mixture on top and form into a large patty, to fit the focaccia bread. Cut away aluminum foil, leaving about 2-inches around the burger.
Oil grill rack.
Lift burger up by sliding both hands under the foil. With a quick motion, flip burger upside down on hot grill. Remove foil and discard. Cover grill and cook burger on medium heat until juices start to flow into puddles on top of burger, about 5-7 minutes. With two spatulas turn burger over and grill about 4 minutes longer.
Brush focaccia with olive oil and grill until lightly browned.
Assemble burger with slaw, patty, cranberry noir ketchup and top focaccia slice. Cut into 6 pieces.