Burger?

[Team White Cyclone]

Has anyone ever tried making burger out of goose? I wonder if its possible? I would like to try it if it is plausible. Any replies would be great thanks.

[LabWhisper]

goose no but deer yes, i process my own deer (except some jerky and salamis) so for burger it is a 75% deer/25% beef tallo (fat) coarse grind each, mix, then fine grind. Breakfast sausage is 50% deer/50% pork tallo (fat) and spices (sorry secret) damn good though (breakfast sausage sits for 24hrs in fridge before final grind and package) so i dont see why goose would be a problem ? both are lean meats ? Let us know how it works for ya ? Hope this helped ?

[tornadochaser]

i've found that snows and honkers are best ground coarse. it seems that when i would grind with a finer plate that unless mostly frozen, the meat would turn pretty pasty.

try this sometime....for every 9 lbs of goose, mix 1 lb of bacon ends. makes awesome fry sausage, patties, or just ground for pasta, chili, etc.

[LabWhisper]

Chaser what spice mix you using ?? I understand if its a secret

[Cowboy]

Do all of our own meat processing and use up a lot of pounds of geese every year (We only have Honkers in our area). We have found using 70% of elk, deer or antelope along with 30% goose seems to be about our preferred mixture. On our burger and breakfast sausage we add 7% beef suet (fat), on salami type sandwich meat we use 10-12% beef suet and on brats, polish, Italian etc. sausage we use 17% suet.
As far as spices go we have tried various and prefer either Witts from a butcher wholesaler or Hi Mountain from a local sporting goods store. One of the things we have found is that the do-it-yourself type spices you buy (Hi Mountain for example) are much better if you reduce the amount of meat they say you can do by about 20% - so if a spice mix says for 25 lbs. of meat , we use 20 lbs.
We have tried using straight goose for some recipes and although they are OK we prefer to mix the goose in with other wild meat. The only straight goose we use now is jerky(lots of it), and a sandwich type spread where we put cut up breast into a crock pot with apple cider - slow heat for 10 hrs or so, pull meat apart like pulled pork, cool it off, add mayo, pickles, onion, mustard etc., mix everything into a food proceesor and you have a spread for crackers, sandwiches or whatever. Overall I have found that waterfowl is a pretty dry type meat - so don't over cook it or add some sort of fat to keep it together. Be more than happy to be more specific if anyone really is interested.

[Team White Cyclone]

Wow thanks guys. Il have to try making it sometime. I dont no about this year but next year for sure. I make my own deer burger so i guess i can judge it somewhat off of that. Thanks for the replies

[tornadochaser]

Chaser what spice mix you using ?? I understand if its a secret

all depends on what i'm making. i tend to leave the spice out till i actually cook the meat. that way i can cater to the recipe i am using the meat for. usually the spicier the better for me, but the wife wont touch anything too spicy. been using buffalo wild wings mango habenjero sauce mixed with jerky cure lately for my goose jerky marinade.

[Xtrema2shooter]

I turn just about all of my goose breast meat into burgers (I did nearly 50 lbs of it this year). I cheat a bit, as the family won't eat it if it tastes "goosey".

I use a 6 part mix...

4 parts goose
1 part cheap hamburger (so it sticks together better)
1 part bacon (I use the $1.99 a lb stuff).

1 egg and 1/2 cup of bread crumbs per 5 lbs (again, to help it stick together)

a splash of liquid smoke, and fresh onion and garlic to taste.

Admittedly, it's not the cheapest way to process meat, but it produces a burger that my whole family will eat. I vacuum pack them in individual servings (2 burgers per pack).

I use the same mix for meatballs.

[Jon McGrath]

http://www.nodakoutdoors.com/forums/vie ... =30&t=7692

This is how I did it this year

[general1002]

I never even thought of grinding up goose for a burger, but it sounds good especially with bacon in the mix. Mixing it with other wild meats and making sausage sounds interesting too. Will have to try it and find out if the burger tastes better with lettuce or cabbage on my bun. Oh, the bun would have to be homemade or a least freshly baked from frozen.
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If you like burgers, when does it taste the best? When you use goose meat.

[tornadochaser]

I never even thought of grinding up goose for a burger, but it sounds good especially with bacon in the mix. Mixing it with other wild meats and making sausage sounds interesting too. Will have to try it and find out if the burger tastes better with lettuce or cabbage on my bun. Oh, the bun would have to be homemade or a least freshly baked from frozen.
____________________________________________________
If you like burgers, when does it taste the best? When you use goose meat.

pretty subtle, but if i had to guess your favorite meat is SPAM.

[Jon McGrath]

I never even thought of grinding up goose for a burger, but it sounds good especially with bacon in the mix. Mixing it with other wild meats and making sausage sounds interesting too. Will have to try it and find out if the burger tastes better with lettuce or cabbage on my bun. Oh, the bun would have to be homemade or a least freshly baked from frozen.
____________________________________________________
If you like burgers, when does it taste the best? When you use goose meat.

pretty subtle, but if i had to guess your favorite meat is SPAM.

MMMMM tasty!

[MEat & my girl]

I do 70% goose, 30% pork fat. awsome burger, my girl likes it better than any other wild burger. I also do the same for deer and moose. The goose mix comes out very soft to feel, different than the coarser moose or deer, everything is done the exact same.

[jettclarkk]

Make Goose Jerkey. Its better than anything. Tasts like beef jerkey.

[2500hdon37s]

i made some up into jerky last night and it tases great!

[SeniorCoot]

although I make jerky, Sauasge(4 types)out of most of our geese i also do make some burger for Gyros and meatloaf- I grind it coarse and add either 30% pork shoulder(preferred) or 10 % beef suet to it. Folks like it just fine although it is rather firm in consistency compared to say Moose. The reason I add suet or pork is that it tends to be fatless and hebce crumbly and dry if eaten/cooked alone.

[Big AL]

Right...you need to mix in that ground pork shoulder/or pork butt! After that, the possibilities are almost endless...You can have it as burger or sausage. You can have it spicey sausage with garlic, paprika, pepper/ Italian seasonings/ Breakfast style with sage...even add maple syrup/ dash of brown sugar to the mix. You can add chopped jalepinos in it...Recipes on line too.
Wow, now I want a beer!

[SeniorCoot]

Who the hell invited Zibigia in here?

[johnliester]

In our house we don't like to add other meats into our wild game. I grind a lot of goose and use it for damned near everything. Spaghetti sauce, chili, jerky and pepper sticks, even homemade sloppy joes. I will add eggs and some bread and onions for meat loaf. Tomatoes too. Wse eat wild game for the leanness of the meat, so adding beef or pork is a no-no!
Sloppy joes from hell: 3lbs snow goose ground. 1 chopped jalapeno, seeded. 2 cans mushroom soup, 2 cans tomato soup. We buy the healthy request but all will work. 4 tbsp srirachi chili sauce. 1 large sweet onion chopped. Brown goos and onion, then add the rest. Simmer for a half hour or so stirring often. With 5 people eating you don't have leftovers!!!