Goat burgers with chunky chips

These goat burgers with chunky chips are a hearty, full-flavoured take on a classic burger meal. The minced goat is mixed with breadcrumbs, egg, bacon, onion, garlic, herbs, coriander and chilli, then shaped into patties and cooked on the barbecue until nicely browned. Served in toasted rolls with lettuce, tomato, caramelised onion and sauce, plus golden chunky chips on the side, it’s a proper hands-on feed with plenty of rustic flavour.

Serves: 4 people
Duration: 1 hour

Ingredients

Method

1. Peel the potatoes and cut lengthways into 1cm-square chunky chips. Microwave in a covered dish for 8-10 minutes until tender, turning occasionally. Pat dry.
2. Spread the chips over a flat tray, sprinkle with chicken salt and give them a thin spray of oil. Roast in a 180C oven for 30 minutes or until golden.
3. Meanwhile, heat 2 tablespoons of oil in a frypan over medium to high heat. Add 1 sliced onion, lower the heat and sauté for 20 minutes until nicely browned and caramelised.
4. While this is cooking, mix the goat mince, breadcrumbs, salt, eggs, bacon, 1 tablespoon oil, remaining onion finely chopped, garlic, parsley, mixed herbs, coriander and chilli in a bowl, then mould into burger-sized patties.
5. Cook the patties on the barbecue, turning once, until cooked through – 5-6 minutes per side for medium. Add more oil if required to stop them sticking.
6. Butter the insides of each roll and then grill until toasted. Pile the lettuce and tomato on the bottom half of the rolls and top with a patty and caramelised onion. Add sauce to taste and top with the remaining bun halves. Serve with the chunky chips.