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Korean Style goat burger with kimchi

By October 11, 2018 , , ,

I like my burgers with a bit of a spicy punch. With Goatober in full swing I thought it would be nice to add a goat burger to my repertoire, it's also a good introduction to the meat if you're not so sure about what the meat tastes like. 

Burger mix
500g goat mince 80% meat to 20% fat mix
30g finely grated ginger
30g finely grated garlic
30g finely chopped spring onion
15ml soy sauce
10ml sesame oil
10g  chilli powder

Fry off the ginger, spring onion and garlic in the sesame oil on a very low heat for 5-7 mins, do not allow to brown
Place to one side to cool and drain off any excess oil
Add the cooled garlic, spring onion and ginger to the mince along with the soy sauce and chilli powder, mix well to combine
Place in the fridge for 4 hours to allow the flavours to infuse
After the 4 hours has elapsed form the burger patties, up to you what size you'd like 
Place the burgers back in the fridge to firm up
I like to cook the burgers on the bbq direct heat.


Normally Kimchi is made several weeks in advance and then left to ferment to develop its flavour. You can make this a few days in advance. The flavours will be quite fresh with a little less of the zing that comes with fermentation.

200g Chinese cabbage, main thick stalk removed and roughly sliced
45g table salt
1 litre water
4 cloves garlic finely grated
50g ginger finely grated
70ml rice wine vinegar
50g caster sugar
10ml sesame oil
10ml fish sauce
50g korean chilli paste
4 spring onions finely chopped
50g carrot sliced into very thin strips

Place the cabbage leaves in a bowl with the water and salt and allow to soak for 3 hours
After the 3 hours have elapsed, remove the leaves and rinse off the excess salt
Mix together the garlic, ginger, sesame oil, chilli paste, sugar and fish sauce, stir well to combine
Place the cabbage, spring onion and carrot in a bowl and coat with the paste
Transfer to a clean airtight container or sterilised jar with the lid on and place in the fridge for 3 days
You can also leave this mix for up to one month before using

Assemble the burger in a bun topped with mayonnaise, cheddar and kimchi. 

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