Food truck–taproom unions are becoming all the more common, and for good reason—munchmobiles provide pairing possibilities as unique as each indie brewer, not to mention calories to counterbalance the alcohol.
One of the happiest of these marriages is that of the Curious Goat and Sociable Cider Werks in Northeast Minneapolis. Chef Ian Gray slings earthy-but-sophisticated fare from his truck, and Sociable serves up locally crafted beer and cider that add a much-needed crispness to cut through the rich food. Gray’s goat burger is deceptively deep: It employs goat-cheese curds to provide a bit of fatty richness and a topping of herbs and kale to brighten the dish.
Goat Burgers
Makes 4 servings
2 lb. ground goat meat
4 oz. goat cheese
â…“ c. chives, minced
â…“ c. parsley, minced
1 Tbsp. oregano
2 Tbsp. salt
1 Tbsp. pepper
1 Tbsp. red pepper flakes
½ c. oil, preferably sunflower or safflower
1 c. goat-cheese curds or thick-cut farmer’s cheese
4 buns
1 bunch seasonal greens, roughly chopped (in spring, Gray uses ramps, beet greens, or radish greens)
1. Preheat oven to 425°F.
2. In bowl, mix meat, goat cheese (Gray recommends Singing Hills Goat Dairy for both), chives, parsley, oregano, salt, pepper, and red pepper flakes. Form four burger patties.
3. Heat oven-safe sauté pan over medium-high heat. Add oil.
4. When oil is hot, add burgers and cook roughly 4–5 minutes. Flip burgers and finish in oven for another 3–4 minutes. Add cheese of choice (either goat curds or farmers’ cheese) to pan and cook in oven another 3–4 minutes.
5. While burgers are in oven,
toast buns.
6. Remove pan from oven and remove burgers from pan.
7. Toss greens with cheese in pan and cook on stovetop until wilted. Top burgers with greens and cheese before serving.
