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Bet you didn't think a goat burger could be so good!
Using your hands mix the onion, garlic, egg, rosemary and 4 table spoon of tandoori paste through the goat mince until very well incorporated, season with salt and pepper and mix again.
Cover and let it stand whilst you prepare the vegetables.
Either buy prepared capsicum and eggplant that have been cooked and marinated in olive oil or prepare them yourself.
For capsicum slice the sides from the capsicum and place them skin side up under a hot grill.
Let them blister and burn until blackened and then place them in a plastic bag to sweat for 5 minutes.
Peel skins off and place fruit into a bowl pour over some olive oil and crushed garlic.
For eggplant slice thin pieces lengthways down the eggplant brush with olive oil (which if you want could have had crushed garlic in it) and grill or fry on one side until cooked then brush the uncooked side with oil and turn and cook.
Allow to drain on some absorbent paper.
Put some oil in a fry pan or on the BBQ grill and shape goat patties to your desired size and thickness and fry until cooked. Make sure you cook the patties all the way through and not go for the medium rare.
Cut buns in half and toast.
Place tandoori burger on bun put a slice of capsicum on top of meat then a slice of eggplant then a few thin slices of feta and lastly some rocket. Put the top on the bun.
Eat with a good hoppy beer like Little Creatures Pale Ale or a Matilda Bay Alpha Ale.
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