1) Add oil to a large pan and heat on medium heat.

2) Mince the vegetables by hand or pulse in a blender or food processor. I use my Nutrininja and pulse 3-5 times until vegetables are finely chopped.

3) Add vegetables to the preheated pan and sautee 2 minutes.

4) Add burger to pan and season with 1 tsp salt.

5) Brown the burger on medium heat until all of the pink is gone, using a spatula to stir the meat and  chop it into little pieces.

6) Drain out some of the grease from the cooked meat, depending on the fat content of the meat and your preference.

7) Push the cooked meat to one side of the pan, and melt 1 Tbsp butter in the empty side.

8) Stir the gluten free flour into the melted buttee with a whisk. Let the flour absorb all of the butter, and brown it for about 1 minute.

9) Slowly add the goats milk to the butter-flour mixture, whisking constantly to combine. I use a large whisk so that I can start to stir the liquid through the cooked ground beef on the other side of the pan, and the small pieces of meat don't get stuck in the whisk.

10) Stir in the broth, dash of malt vinegar,  and cream cheese. Heat on medium heat, stirring occasionally until all ingredients are combined. I use frozen cubes of homemade broth, so this part takes about 5 min.

11) Stir in grated cheese and parsley. Continue to cook until sauce is bubbling.

12) Salt to taste. I usually add about 1/2 tsp to the sauce.

13) Serve over cooked gluten free pasta and your favorite veggies.

14) Leftovers are great for school lunches.