1 rating

Cabrito Butter Burger


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.

Calories Per Serving


For the seasoned butter

  • 1 stick salted butter, at room temperature
  • 1 Tablespoon minced parsley
  • 1 Tablespoon finely minced shallots
  • 1 Tablespoon minced tarragon
  • 1/2 Teaspoon ground white pepper
  • 2 Tablespoons lemon juice
  • 1/2 Teaspoon Coleman's dry ground mustard

For the grilled onions

  • 3 onions, peeled, bloom end left on but trimmed so that the onion pieces stay together when cut
  • 3 Tablespoons olive oil
  • Salt and pepper, to taste

For the roasted tomatoes

  • 15 Roma tomatoes
  • 2 Tablespoons olive oil
  • Salt and pepper, to taste

For the goat burger

  • 20 Ounces ground goat, divided into 4 patties, seasoned with salt and pepper
  • 4 pretzel buns, buttered and griddled crisp
  • Roasted tomatoes, grilled onions, and seasoned butter, for serving


For the seasoned butter

Combine all of the ingredients together in a mixing bowl. Keep cool until ready to serve. 

For the grilled onions

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.

For the roasted tomatoes

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.

For the goat burger

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.