Receipt from Blackgoat Burgers
25 Feb 2026
Blackgoat Burgers ceased business in 2026 and has shared their recipes online. I have copied the text and shared here for easy printing reference.
Lamb Spice
10g Toasted Cumin
10g Chilli Flakes
15g Mala powder
2g Salt
3g sugar
2 g MSG
11g Dried Moroccan Rose
Lamb Tare
180g Kikkoman
90g Chinese Cooking caramel
60 Honey
50 Sugar
100 Water
20 Confit Garlic Puree
Reduce On Low by 20%
Marinade Lamb with these Items and Grill/Roast
Pea Macedoine (Lamb Garnish)
125g French Fine Peas
70g Wing Bean (Cut in its nature)
10g Celery Leaf (Chiffonade)
40g Brunoise Cucumber
20g Kaffir Lime Oil
12g Fine Brunoise Green Chilli
40g Home Made Mayonnaise
Season with fine salt, Lemon Zest and Lemon Juice to taste
Potato Salad
7 Hard Boiled Eggs
5 Nos Russet Potato
150g Mayonnaise
5g Lemon Juice
7g Red Vinegar
5g Fine Salt + To Taste
115g Roasted Garlic Puree
2-3g Smoked Paprika + To Taste
Garnishing
Flake Salt
1-2 Tbsp Brunoise Cucumber
1-2 Tbsp Leek Chiffonade
Extra Virgin Olive Oil
1-2 tsp Toasted White Sesame
Freshly Cracked Pepper
Malay Caesar Salad
1 Full egg
20g Dijon Mustard
18g Red Vinegar
10g fish sauce
10g Wooster sauce
2 cloves of Garlic
Parmesan
Blend to Form a smooth Paste
150g Kaffır Lime Leat Oil
90g Extra Virgin Olive Oil
Emulsify like making a Mayonnaise
Adjust Seasoning with salt
Kaffir Lime Oil
100% Canola Oil
25% Kaffir Lime Leave
Blend on high Till 60 Degrees to extract Chlorophyll - once reach 60 degrees, blend on high for 2 minutes
Strain and cool quickly in Ice bath to preserve color
Cheeseburger
1000g Minced Beef (80/20 - whatever cut you like)
10g Fine Salt (1%)
Mix Well and form into patties
Recipe was adapted from early Heston Blumenthal Recipes where he uses salt at 2% - where salt acts as a binder to promote enzyme action
We reduce it to 1% - and then season one side of the patty surface to make it a 2%
The purpose of the salt is for seasoning and binding
Cheeseburger Sauce
4 Parts Mayonnaise
1 Part Dijon Mustard
2 Parts Ketchup
Fine Salt and Cracked Black Pepper to taste
Adjust To Your Liking
Caramelised Onions
100% Indian Red Onions
100% Butter
20% Beef Fat
Fine Salt To Taste
Balsamic Vinegar to Taste
Slice onions and roast on high heat with beef fat Once caramelised and nicely roasted
Add butter and confit / Cook like a soubise
Once Onions are tender - cook it out till it splits Add balsamic vinegar and fine salt to taste
Chicken Burger Marinade
1000g Chicken Thighs (Boneless)
10% White Pepper Powder
2% Fine Salt
Some Amounts of Garlic Powder and Smoked Paprika
Prawn Head Sauce
650g Sor Low / Baby Angkar Prawn
100g Ice
Roast till nice and caramelised
Deglaze with Ice
Quickly Bring Mixture to Boil
Simmer on low-medium for 15 minutes
Strain - and then reduce to a thick consistency - almost like a glaze
Sauce Finishing
65g Reduced Prawn Stock
32g Extra Virgin Olive Oil Infused with 3-5 slices of garlic
With a hand blender - emulsify Oil into Prawn Stock
Season with Maldon Salt, Lemon Juice during service
Beurre Monte (BASE) - For Squid Ink Sauce, Black Pepper Sauce, Clam Sauce
250g Water
50g Confit Garlic Puree
800g Cubed French Butter
Bring Water and Garlic Puree to 55Degrees
Monte butter in with a hand blender - stabilizing temperature between 50-55degrees
Use this as a BUTTER base for anything
Galangal And Pepper Cream Sauce
50g Reduced Beef Jus
45g Reduced Mushroom Stock
75g Cream
15g Galangal Vinegar
Bring to Boil - Reduce by 20%
250g Cubed French Butter
Stick Blend to emulsify - Hold at 50 degrees during service
To Fire
Toasted Black Pepper Powder
Toasted White Pepper Powder
Cracked Rose Pepper
Cracked Green Pepper
Galangal Vinegar
Fine Salt
Lemon Juice
Garlic Bread
500g Butter
100g Beef Fat
70g Kaffir Lime Oil
7 nos Fried Garlic (In Slices)
50g Roasted Garlic Pure
40g Fresh Garlic (Minced)
40g Onion Brunoise (Fine Brunoise)
13g Chiffonade Laksa Lead
35g Chiffonade Celery leaf
25g White Vinegar
25g Garlic Vinegar
35g Fish Sauce
5g Fine Salt
20g Parmesan Cheese
Mix Everything together and bake with some bread