Goat Burgers deliver a savory, ultra-satisfying bite with a naturally lean profile and a clean, gently earthy flavor that loves bold spices and a hot sear. Perfect for cast-iron, flat-top, or the backyard grill, we ship every pack frozen at peak quality so you can go from freezer to flame with confidence. Eat Wild.

• Approachable & flavorful: rich, lamb-adjacent savor with a lighter, cleaner finish.
• Lean & high-protein: browns fast; ideal for spice rubs, herb blends, and saucy builds.
• Ships frozen on dry ice: arrives rock-solid; thaw safely and cook with confidence.

What’s Included

Formed goat burger patties. See the variant selector for patty count and total weight; exact diameter and thickness vary by spec.

Flavor Pairings

• Seasonings: kosher salt, cracked pepper, garlic, cumin, coriander, smoked paprika, oregano, rosemary, harissa, za’atar.
• Toppings & sauces: feta or sharp cheddar, caramelized onions, roasted red peppers, cucumber-yogurt (tzatziki), chimichurri, lemon-herb aioli.
• Explore more in Goat Meat and our full Burgers collection.

How to Thaw (Refrigerator Only)

• Keep sealed; place on a rimmed tray to catch drips.
• Allow ~12–24 hours for a pack of patties to thaw in the fridge (34–40°F).
• Once thawed, cook within 48 hours. For exact guidance, use our Storage & Thaw Calculator.

How to Cook (3 Easy Methods)

Food-safety target for ground meat: cook to an internal temperature of 160°F (71°C). Use a fast, accurate thermometer.

1) Cast-Iron / Flat-Top (maximum crust)

• Preheat until lightly smoking; add a thin film of oil or butter (goat is lean).
• Season patties; sear 3–4 minutes per side to 160°F.
• Rest 3–5 minutes; build with creamy or zesty sauce for extra juiciness.

2) Charcoal or Gas Grill

• Use a medium-high, well-oiled grate. Consider a two-zone setup for control.
• Grill 3–5 minutes per side to 160°F. Avoid pressing—keep juices in.
• Move to indirect heat if flare-ups occur. Need setup help? Try the Grill Setup Wizard.

3) Smash-Style (thin, lacy edges)

• On a hot griddle, place a portioned ball and smash firmly for maximum browning.
• Season; cook 1½–2 minutes, flip, add cheese, and finish to 160°F.
• Stack two thin patties for the perfect texture contrast.

Pro Tips

• Brush with fat: a light coat of oil or butter improves browning and tenderness on lean grinds.
• Gentle handling: don’t overwork—looser packs = tender bites.
• Bun strategy: toasted brioche, sesame, or pita with a swipe of yogurt-garlic sauce locks in moisture.

Quality & Safety

• Ships frozen via cold-chain with insulated packaging and dry ice. See Shipping for cut-offs and delivery timing.
• On arrival, move directly to the freezer or begin a controlled fridge thaw. Review best practices in Meat Safety & Storage.

Related

Shop Goat Meat · browse all Burgers · get ideas in Recipes

Chef’s note: Goat shines with spice and acid—try a cumin-garlic rub, hot sear, then finish with lemon and a dollop of tzatziki or chimichurri.