Combine in a mixing bowl:
1 pound ground goat (if you prefer, venison, lamb, bison, or beef all also are fine)
1/4 pound ground pancetta
2 eggs (chicken eggs are fine, but duck eggs are best).
2 tablespoons almond flour
4 tablespoons whole grain dijon mustard
3 tablespoons finely chopped flatleaf parsley (fresh)
2 tablespoons finely chopped thyme (fresh)
Salt and pepper
Form into patties, and use your desired method to cook the burgers, I prefer the barbeque.
Meanwhile, take 4 or 5 sweet onions (vidalia or similar), and carmelize in a saute pan with about a cup or so of butter. Towards the end of their cooking, add about a pound of sliced fresh strawberries and cook till softened. Liberally add fresh pepper, and a few dashes of worstershire sauce.
Once burgers are done, arange them on each plate with a slice of creamy havarti cheese, then spoon the onion/butter/strawberry mixture over each burger to serve.
Strawberry Mustard Goat burgers.
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