For the last several years on the opening day of the farmers market in my town (Arlington MA) I celebrate by making a dinner from whatever I find at the market. This year Chestnut Farms brought ground goat and Smith Country Cheese brought fresh goat cheese from Westfield farm and I thought that these would be delicious paired together. I served my double goat burgers with baby tomatoes which I quick pickled and steamed asparagus both from Kimball Fruit Farm. Young goat provides a mild-flavored, rather lean meat and the addition of goat cheese along with some fresh chopped herbs from my garden gave it a richness and brought out a hint of sweetness. It was a perfect pair!
Combine all ingredients and make into 1/3 or 1/4 pound patties
Sear both sides of the burgers in a hot pan
Cook for a few minutes and then pour sherry over the top of the burger and cook until done to your taste.