Kin Shop's Lamb and Goat Curry Burger

As part of Eater's first ever burger week, chefs at five major New York restaurants that don't serve burgers agreed to make a special limited edition burger, served just this week and next. Every day we highlight a new burger. Today, Kin Shop's Goat and Lamb Burger.

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• Kin Shop Burger: 7 oz goat chuck and lamb brisket burger mixed with yellow bean aioli, pickled onions, chili jam, and crumbled fried taro root on a housemade Sriracha bun, served with a side of preserved Siamese watercress and mustard greens. $16, served

For his Burger Week burger Harold Dieterle went straight to the goat, not a surprise given a) his braised goat dish is such a runaway hit at his restaurant Kin Shop and b) his standout burger at sister restaurant Perilla is also made from an unorthodox burger meat, duck. The mix itself, provided by LaFrieda, is half goat and half lamb brisket to somewhat temper the gaminess, and mixed with Panang curry paste. After cooking it on the grilltop, Dieterle pops it onto a homemade Sriracha bun (which took much longer to perfect than the patty), slathers on some chili jam and yellow bean aioli, and tops it with pickled onions and crumbled fried taro root. It's served with a side of preserved Siamese watercress and mustard greens. $16, served at lunch.

Stay tuned for a look at the burgers at Maialino, Sho Shaun Hergatt, and Ma Peche, and see yesterday's feature on Chinatown Brasserie's burger.
· All Burger Week Coverage [~ENY~]