NEEDED: Season mix for ground chevon

[LFRJ]

Every year on the 4th, our city friends host a large bbq for lots of mutual friends. (They happen to have a home overlooking the Seattle Fireworks display). We always try to bring something from the farm that the gathering might not otherwise get to try. Last year it was muscovy kabobs.

This year we're bringing ground chevon - not ours (it will actually be from Goat Servant, thanks Nancy!) - but it will be representative of our farm.
I was going to make sausage, but RJ wants just ground goat patties.

I'll leave some plain.....but since goat tastes like, well - goat, I thought it might be more palatable to some if I added seasoning to some of the patties. Got suggestions?

(We'll also be bringing goat milk panna-cotta in about 4 different flavors - orange, rose, mocha and plain with cajeta. I've been experimenting with this for weeks!)

thanks in advance

[CaliannG]

Per 2 lbs of ground chevon:

1 tsp. crushed, dried rosemary.
2 tsp. rubbed sage.
1 tsp. savory (powdered or just dried)
1 tbsp minced garlic
1 tbsp Worcestershire sauce
Salt and pepper to taste

Mix well, form into patties, grill like hamburgers.

[TroutRiver]

I support the recipe above, except that I would add add some thyme if you've got it, and I LOVE garlic so I always use a TON of garlic! But otherwise, that pretty much exactly what I seasoned my ground goat with last year, and it was delicious!