Tasty, Juicy Goose Burgers

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Tasty, Juicy Goose Burgers

Postby NyDuckMan » Sat Oct 05, 2013 8:42 pm

The recipe was inspired by a goose/duck slider recipe i've seen on Hunter, Angler, Gardener, Cook.
I've made these goose burgers numerous times, and they come out delicous, juicy, and will make any non believer a fan of goose.

Ingredients -
Goose Breast (atleast 1lb)
Bacon (atleast 1/4lb)
Salt
Pepper
Dried Onion (Flakes or Minced, both work the same)

Now first you must follow this simple rule, to make delicious goose burgers you must, MUST mix 1/4 lb (about 4 - 5) strips of bacon for every lb of goose. This ratio is crucial, not enough bacon will give you dry burgers, and too much bacon will over take the flavor.

Next cube up the bacon and goose, put em a bowl and toss em in the freezer for 20 - 30min, then take the bowl out of the freezer and proceed to process the cubed bacon and goose through a meat grinder.
*be sure that you're mixing the bacon and goose together good, don't just grind the goose, then bacon, the flavors will not meld as well

Now take your freshly ground meat mixture, form patties, and coat them in the dried onions ( don't go too crazy, but make sure there's a nice even coating on both sides of the patty. Then season with salt and pepper to taste.

Finally, Grill to Med - Med well (about 5-7mins on each side depending on your grill, Internal temp of 160 degrees) and enjoy! They taste great with cheese and ketchup like reg burgers, or plain with any of your favorite condiments, I personally enjoy them with honey mustard, or ketchup.
Last edited by NyDuckMan on Tue Oct 08, 2013 12:22 am, edited 2 times in total.
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Re: Tasty, Juicy Goose Burgers

Postby Indaswamp » Mon Oct 07, 2013 2:11 am

I rather mixing bacon grease in that I have saved from frying bacon. I'm not one for eating raw bacon that has been ground up into a burger.....to each his own though.
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Re: Tasty, Juicy Goose Burgers

Postby NyDuckMan » Mon Oct 07, 2013 11:27 pm

Perhaps you missed the portion of this post where I say you grill the burgers to Med rare - Med, or however you like your burgers cooked. The bacon cooks in the burgers, its not raw by any means.
Using bacon grease would be foolish, and gross.
Before you post such a silly reply perhaps you should try it first before you knock it.
Just sayin'.
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Re: Tasty, Juicy Goose Burgers

Postby Indaswamp » Mon Oct 07, 2013 11:28 pm

NyDuckMan wrote:Perhaps you missed the portion of this post where I say you grill the burgers to Med rare - Med, or however you like your burgers cooked. The bacon cooks in the burgers, its not raw by any means.
Using bacon grease would be foolish, and gross.
Before you post such a silly reply perhaps you should try it first before you knock it.
Just sayin'.

and why would bacon grease be foolish?
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Re: Tasty, Juicy Goose Burgers

Postby NyDuckMan » Mon Oct 07, 2013 11:42 pm

I perceive the bacon grease as A. not being a good holding agent for the ground goose B. The taste of it will cook off quickly and probably cause grill flair ups (since you cant ground the meat with it, you'd just be coating the burgers, which isn't the same) C. It's way unhealthier

If you're fry pan cooking the burgers the bacon grease method could be a viable option, or if perhaps you were making something that's more along the lines of a slider, but I'm a firm believer that burgers are meant to and should be grilled.
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Re: Tasty, Juicy Goose Burgers

Postby Indaswamp » Mon Oct 07, 2013 11:56 pm

NyDuckMan wrote:I perceive the bacon grease as A. not being a good holding agent for the ground goose

Debatable. I have not had any issues using bacon grease in burgers. But usually add egg and knead the meat well to get some of the protein to denature a bit for natural "glue"....

B. The taste of it will cook off quickly and probably cause grill flair ups (since you cant ground the meat with it, you'd just be coating the burgers, which isn't the same)

when you pour the grease in the burger at room temperature, the grease solidifies because of the cold temp. it mixes in throughout the burger meat.


C. It's way unhealthier

how so? bacon fat is bacon fat.

If you're fry pan cooking the burgers the bacon grease method could be a viable option, or if perhaps you were making something that's more along the lines of a slider, but I'm a firm believer that burgers are meant to and should be grilled.

I agree with grilling burgers...(unless it's raining at the camp :wink: )



I will make sausage with bacon to increase the fat content, but all the while I am keeping the meat just above freezing while working with it and rechilling at every step. And the sausage is never undercooked- it is always cooked so that internal temp rises above 160*. There are health issues associated with consuming undercooked bacon, which if you make hamburgers and cook them med. rare, you will have some undercooked bacon in the center. I'm not knocking you at all, just commenting on the health concerns my friend. :thumbsup:
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Re: Tasty, Juicy Goose Burgers

Postby NyDuckMan » Tue Oct 08, 2013 12:08 am

The bacon fat is a straight concentration of fat, whereas using bacon ( i prefer center cut) isn't pure fat there's meat in there, lol.
It definitely is overall healthier.

In regards to the uncooked bacon portion, honestly, what I perceive as med rare - med with the goose burger, the equivalent to a Med - med well burger in cook time. There's no dark red raw color in the center of the burger, it's all grey and juicy. I should've put a cook time for the burgers to make it sound less like the bacon would be rare and uncooked.

I'm aware of the dangers of eating pork or bear that's not cooked enough due to the bacteria that they have in their bodies because they eat literally anything.

And I appreciate your input here, thus why I posted. No bad blood with this guy, Indaswamp.
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Re: Tasty, Juicy Goose Burgers

Postby Indaswamp » Tue Oct 08, 2013 12:18 am

FWIW, all ground pork products should be cooked to an internal temp of 160*. That is well done, (or on some scales it's medium well).
Now whole pork cuts like loin can be grilled to internal temp of 140* and you'll be O.K....

http://www.foodnetwork.com/recipes-and-cooking/meat-and-poultry-temperature-guide/index.html

I'm not busting you chops, just passing some info. :thumbsup:
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Re: Tasty, Juicy Goose Burgers

Postby NyDuckMan » Tue Oct 08, 2013 12:24 am

No worries, the posting has been revised.
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Re: Tasty, Juicy Goose Burgers

Postby Indaswamp » Tue Oct 08, 2013 12:59 am

NyDuckMan wrote:No worries, the posting has been revised.

No problem...it's all good...
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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