Goose burgers

bacon and goose ready for the food processor

I finally found a goose recipe that was not only edible, but down right tasty… which is good since I got about 8 lbs of burger from the two geese that I shot last hunting season.

relish, garlic powder, salt and pepper

Surprisingly, I stuck pretty close to the original recipe which can be found on the Ducks Unlimited web site; the ingredients are listed below, along with my substitutions in parenthesis.

eggs, tomatoes and onions added to the burger

Preparing the goose began last December by freezing the meat in a marinade of olive oil (vegetable oil can be used), salt, pepper, and thinly sliced onions. This is an old hand-me-down recipe which takes away a lot of the gamey flavor.

Italian bread crumbs added to the burger

For an even mix, I added the bacon to the goose meat which I ran through the food processor along with the garlic powder, relish, pepper, and salt. I then mixed in the eggs, tomatoes and onions (which you couldn’t really call diced), and finally the bread crumbs. After that it was making and freezing the patties.

goose burgers ready to freeze

Since the burger contains raw bacon, I cooked it well-done and my only condiment was a drizzle of balsamic vinegar. Add pork and beans, and dang if it wasn’t a good dinner!

goose burger drizzled with balsamic vinegar

Ingredients
2–3 skinless goose breast fillets, cut into one-inch pieces
1/4 pound smoked bacon, diced (1/3 lb)
1 cup canned diced tomato, drained (1 1/2 cup)
1 tablespoon garlic powder (1 1/2 tablespoon)
1/4 yellow onion, minced (1/2 yellow onion)
2 tablespoons sweet pickle relish (3 sweet pickles)
1 egg (2 eggs)
1/2 cup Italian breadcrumbs (2/3 cup)
1/2 teaspoon freshly ground black pepper (1 tsp)
1/2 teaspoon kosher salt (or 1/3 teaspoon table salt) (2/3 teaspoon)

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