The patty: ground goat, seasoned with herbs de Provence, salt and pepper
The bun: Slow Dough pretzel bun
Toppings: goat cheese mixed with minced shallot and chopped basil + mint
Lightly combine ground goat, 1 tbs herbs de Provence, 1/2 tsp salt, and 1/2 tsp pepper. Mold into 4 patties. Place in refrigerator while you make the herbed goat cheese. Mix 2 tbs minced shallot, 4 tbs chiffonade basil (lightly packed), 2 tbs chopped mint, and 6 oz room temperature chevre.
Grill goat burgers over med-high heat, 5-7 minutes per side, until the internal temperature reaches 160F. While burgers are cooking, grill pretzel bun, face down, until lightly toasted. Remove and top with goat patty. Slather with goat cheese mix and enjoy!
Get your ingredients to make here to make a tasty herbed goat cheese!