Goat Meat Burgers
Chicago’s Billy Goat Tavern is world-renowned for its goat meat burgers. Although it is hidden beneath Chicago’s Michigan Avenue, the tavern is one of Chicago’s most famous landmarks and a must-stop for hungry tourists and locals.
For true blue Cubs fans, the date of October 6, 1945, was the beginning of what became a 71-year winning drought for Chicago’s north side favorite team. Once crowned one of the most successful baseball teams in history from 1876 to 1945, the team earned 51 winning seasons, 16 first-place finishes, and 16 pennants and World Series appearances. Success came to a screeching halt that day when local tavern owner Billy Sianis, a season ticket holder, was not allowed into the ballpark with his pet goat Murphy to watch the Cubs face off against Detroit during the World Series.
“He stinks,” said Cubs owner Phillip K. Wrigley. Murphy the goat was escorted out of the park, but not without Sianis allegedly declaring in spite, “The Cubs ain’t gonna win no more because you insulted my goat.”
Several attempts to break the curse over the years went unsuccessful, including curse-lifting attempts by Sianis attending games with the goat in tow. On October 22, 2016, the Cubs prevailed over the LA Dodgers 5-0, winning their first National League pennant in 71 years. It happened, ironically, on the anniversary of the death of “Billy Goat” Sinais 46 years before.
Goat Meat Burger
- one medium skillet
- one cast iron skillet
- 1 lb ground goat meat grass-fed from a local farmer, butcher or market is best
- 1 medium sweet onion chopped fine
- 1 tsp rosemary leaves frsh is best, dired will also work
- 1 tsp thyme leaves fresh is best, dried also works
- 1 tsp cilantro fresh is best, dried also works
- 1 tsp ground cumin
- 1 tsp sea salt to taste
- 1 dash ground black pepper to taste
- 2 TB Dijon mustard
- 1 TB Worcestershire sauce
- 5 TB olive oil cooking oil can be substituted
- 1 TB unsalted butter
- Preheat a gas or charcoal grill to medium0high heat. In a medium-sized skillet, heat 2 TB of oil. Add the onion, lower the heat and saute until nicely browned and carmelized, mixing to make sure the onions aren't sticking to the pan, approximately 20 minutes. Remove from heat to cool
- Place the goat burger in a mixing bowl, add oniond, rosemary, thyme, cilantro, cumin, salt, pepper, mustard and Worcestershire sauce. Mix thoroughly ingredients by hand.
- Shape the goat meat into 4 hearty patties.
- In a cast iron skillet, heat the remaining olive oil and butter over medium to high heat on your grill.
- Cook the patties in oil and butter until medium to medium-well, about 10 minutes on each side. The oil is used to help retain moisture and prevent sticking. Be careful to no overcook - goat meat is very lean.
- Serve in hamburger buns with a slice of cheese and fresh lettuce. Add your favorite condiments.
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