Instructions

1. Dice the goat meat into 1-inch cubes. If you're using a food processor to grind the goat meat, trim away any thick shoestring-sized pieces of connective tissue; they can wrap around the base of the blade during operation.

2. Place the goat meat in the freezer along with the small die and "worm" -- the parts of the meat-grinder attachment that touch the meat -- to chill for about 30 minutes.

   If you're using a food processor, you only need to chill the blade in the freezer.

3. Attach the grinder attachment to the stand mixer and set it to the recommended speed. Most stand mixers instruct you to grind meat using the "4" setting, but that may vary.

   If you're using a food processor, attach the blade and add a handful of diced meat to the bowl.

4. Drop the diced goat meat in the hopper of the meat grinder and gently tamp it down with the food pusher. Don't force the meat into the grinder; if it hesitates, simply give it a gentle press with the food pusher. Add a small ice cube to every cup or so of diced meat as you grind it.

   If you're using a food processor, pulse the meat for 20 to 30 seconds on High two or three times per handful, or until it has a medium-fine consistency. Add a small ice cube to each handful of diced meat.

5. Fill a large bowl with ice. Place the ground goat in another work bowl on top of the ice. Lightly dust the top of the meat with cornstarch and barely work it into the meat.

6. Portion the ground goat and roll the portions into meatballs. If you're using a scale, 6 to 8 ounces is about right for an average restaurant-style burger. If you don't have a scale, shoot for a meatball about 1/2 inch larger than a golf ball.

7. Knead the meatballs by pressing them down on the work surface rolling them forward and repeating. Then, roll the meat back into a tight ball. Kneading stretches the protein fibers and wraps them around each other.

8. Press the meatball in the center of the patty press and form the patty. Transfer the patty from the press to a pan lined with wax paper. If you're not using a patty press, use your palms, but press them to uniform thickness throughout.

9. Chill the formed patties in the refrigerator until you're ready to cook them, at least 15 minutes. This second chilling period contracts the proteins while they are wound together, allowing the meat to hold together during cooking. Also, season with salt right before you place the patties on the grill or in the pan, not earlier. Salt breaks the protein bonds holding the patties together.