Smoky Canada Goose Burgers
Since hunting season is in full swing, I’ve been trying to come up with a variety of ways to utilize our harvest. These Smoky Canada Goose Burgers are the perfect weeknight dinner. Try pairing these smoky burgers with sweet potato fries and homemade ranch!
Instructions
Slice goose breasts into manageable strips, checking for BB’s as you go. Keep cold, or even partially frozen, until you’re ready to grind the goose.
Using a meat grinder (I used the attachment for my Kitchenaid stand mixer), feed strips of the goose meat through the grinder, catching it with a bowl placed underneath.
Take your strips of thick cut bacon and feed through the grinder. Catch ground bacon with the same bowl as the ground goose.
To the ground meat, add the egg, bread crumbs, sage, onion powder, smoked paprika, salt, and pepper. Combine ingredients together using your hands.
Form ground meat into (4) large burger patties. Sprinkle patties with dried minced onion.
Grill patties on medium-high heat for about 3-5 minutes per side.
Note: I prefer my goose medium-rare as it is a low-fat animal and can dry out if over-cooked—remember, goose meat is red meat and can be eaten at this temperature so long as you handled the meat carefully and in a sanitary matter.
Remove the burgers from the heat, wrap in foil, and allow to rest for 5 minutes before serving.
Serve on your favorite hamburger bun (I used brioche) and top with red onion slices, green leaf lettuce, and your favorite cheese (I used smoked provolone).
Smoky Canada Goose Burgers
Ingredients
- 2 Canada goose breasts
- 6 slices thick cut smoked bacon
- 1 egg
- 1/4 - 1/2 cup bread crumbs
- 1/2 tsp. dry rubbed sage
- 1/2 tsp. onion powder
- 1 tsp. smoked paprika
- Salt & fresh cracked pepper
- Dried minced onion
- 4 brioche buns
- Red onion slices
- Green leaf lettuce
- 4 cheese slices (smoked provolone or aged swiss are great options)
Instructions
- Slice goose breasts into manageable strips, checking for BB’s as you go. Keep cold, or even partially frozen, until you’re ready to grind the goose.Using a meat grinder (I used the attachmentfor my Kitchenaid stand mixer), feed strips of the goose meat through the grinder, catching it with a bowl placed underneath.
- Take your strips of thick cut bacon and feed through the grinder. Catch ground bacon with the same bowl as the ground goose.
- To the ground meat, add the egg, bread crumbs, sage, onion powder, smoked paprika, salt, and pepper. Combine ingredients together using your hands.
- Form ground meat into (4) large burger patties. Sprinkle patties with dried minced onion.
- Grill patties on medium-high heat for about 3-5 minutes per side.
- Note: I prefer my goose medium-rare as it is a low-fat animal and can dry out if over-cooked—remember, goose meat is red meat and can be eaten at this temperature so long as you handled the meat carefully and in a sanitary matter.
- Remove the burgers from the heat, wrap in foil, and allow to rest for 5 minutes before serving.
- Serve on your favorite hamburger bun (I used brioche) and top with red onion slices, green leaf lettuce, and your favorite cheese (I used smoked provolone).
