Andrew Zimmern takes a traditional burger to a whole new level with the recipe. A staple and crowd-pleaser from his food truck, AZ Canteen, this recipe is easy to make at home and has nutritional benefits — goat is lower in fat than chicken, but higher in protein than beef.
“Goat is vitally important for our community on so many different levels. It promotes economic sustainability as it puts families back to work through raising goats, processing goats, making cheese, processing the meat, selling the meat and cooking the food. Its use also offers environmental benefits, health benefits and it tastes delicious. You can’t lose with it,” Zimmern tells us.
Combine all of the ingredients together in a mixing bowl. Keep cool until ready to serve.
Cut the onions top to bottom in half, then cut each half in thirds so the onions don’t fall apart. Grill over medium-low direct heat until charred, sweet, and soft. Season and keep warm until ready to serve.
Halve the Roma tomatoes. Season with salt and pepper, and toss with the olive oil in a mixing bowl.
Remove the Romas from the mixing bowl and place on a small, lined baking sheet, cut side up.
Preheat the oven to 225 degrees.
Bake in the upper third the oven for 6 hours. Cool and store in a small sealed container in the refrigerator. Warm the tomatoes before serving them on your burgers.
Grill the goat patties until rare or medium rare, about 8 minutes per side. Remove the burgers to a plate to keep warm, and let rest for 2 minutes before plating on the griddled buttered pretzel buns. Serve topped with seasoned butter, grilled onions, and roasted tomatoes.