Sweet and Spicy Canada Goose Burger
Enjoy juicy burgers made from goose thighs and legs for the perfect flavor and texture
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
Calories: 1334kcalCarbohydrates: 82gProtein: 50gFat: 91gSaturated Fat: 25gPolyunsaturated Fat: 17gMonounsaturated Fat: 44gTrans Fat: 0.03gCholesterol: 187mgSodium: 1964mgPotassium: 2075mgFiber: 12gSugar: 27gVitamin A: 779IUVitamin C: 61mgCalcium: 310mgIron: 11mg
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