Sweet and Spicy Canada Goose Burger
Turn your goose legs and thighs into a juicy burger by using these tips for the perfect grind
I believe the key to a flavorful and juicy waterfowl burger is treating the meat like you would if you were making sausage. But instead of incorporating pork fat into this burger recipe, we will utilize a bird’s natural fat.
The thighs of a Canada goose contain a good amount of fat. When the thigh fat is combined with the thigh meat—yes, you can use goose legs, too, but try to cut out as many tendons as possible—the perfect ratio of protein to fat occurs. Pro tip: It is easier to debone any bird thigh or leg when the meat is still a bit frozen.
When I talk about “treating goose like sausage,” I am mainly referring to the process of protein extraction which, in relation to sausage, is the binding of proteins and fats. Proper protein extraction occurs when mixing the meat and fat while still very cold (ideally not much higher than 34 F) and adding a bit of liquid to aid in binding molecules. A little bit of carrot fiber further helps bind the mix, and if all steps are followed correctly, the fat will keep the meat succulent and tasty after cooking.
Sweet and Spicy Canada Goose Burger
Ingredients
- 1 lb goose thighs and legs ground
- ¼ cup Pilsner beer ice cold
- 1 tbsp C-bind (carrot fiber binder)
- Kosher salt
- Black pepper freshly ground
- 2 Brioche burger buns
- Olive oil
Special Mayo
- 1 bulb fennel roasted
- 2 cloves garlic roasted
- 4 serrano peppers smoked
- 1 cup mayonnaise
- 2 tbsp honey
- ½ tsp Kosher salt
- ½ tsp ginger ground
Toppings
- 1 red onion sliced and caramelized
- Fresh pineapple sliced and grilled
- Baby arugula
Instructions
- Grind the goose meat while it is still partially frozen or very cold. Once it’s ground, add the ice-cold beer and mix them together for a few minutes. Next, slowly add the C-Bind and mix it in. Make sure the meat stays borderline ice-cold to aid with protein extraction. When finished, the meat should feel slightly firm and tacky. Form the ground meat into 8-ounce balls, then form into patties. Lightly salt and pepper on both sides. Keep the burgers in the fridge until you’re ready to grill.
- To make the special mayo, first, smoke the serrano peppers at 200 F for 1½ hours. Cut off their stems when they’re done smoking. While the peppers are in the smoker, roast the fennel bulb in the oven at 275 F for the same amount of time or until it’s soft and completely roasted. Roast the garlic clove in the same oven for 5 minutes. Once everything is done cooking, add all the cooked ingredients to a food processor and purée thoroughly with ½ teaspoon of kosher salt. Add the purée to a mixing bowl and mix in the mayo. Set the sauce aside until you’re ready to serve.
- To caramelize the red onions, add a thin layer of olive oil to a large skillet and heat on medium-high. Add sliced onion to skillet and lightly salt and pepper it. Once the onion slices are seared, turn the heat to medium-low and continue to stir as the onion slices caramelize, approximately 30 to 45 minutes.
- To grill the pineapple, slice the fresh pineapple into thick slices and trim off the edges. Keep the core in the center when grilling over a hot grill or flat top. Sear both sides until slightly crispy and golden brown, then remove the pineapple from the grill, cut out the middle of each slice, and set them aside.
- To grill the burgers, if you are using a grate, make sure it is very clean and hot (500 to 600 F) and slightly oiled. Put the patties on the hot grill or flat top immediately from fridge. Grill each side for 2 minutes, then remove the burgers and allow them to rest for 7 minutes before assembling the burgers.
- To assemble the burgers, toast the brioche buns and add the special mayo to both sides. Place an ample helping of arugula on the bottom bun, followed by the burger, pineapple, caramelized onions, and the top bun.
Nutrition
