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We hope you have a big appetite as this double-stacked goose burger topped with fried goose skin, tequila corn and spicy queso definitely packs a punch! The goose skin is battered and fried with rendered duck fat and tastes delicious as a garnish, as an appetizer, or when eaten on its own like chips. The burger patties are well seasoned and can be made with pure ground goose or mixed with another game meat like wild boar as seen in this recipe.
This recipe works best with late-season honkers that pluck off easily and have a decent amount of fat on them. Depending on how I am breaking birds down I always make sure to keep any skin, especially from the breast and neck. The neck skin is also great for stuffing and making homemade sausage.
My assembly (bottom to top) includes: duck fat broiled red pepper and asiago burger buns topped with tequila corn, goose burger, fried skins, pico de gallo, another goose burger and layer of fried skins, generous spoonful of queso, drizzle of mole sauce and another scoop or two of tequila corn.
You can also use this recipe as an appetizer by removing the burger. Simply cut your skins into large triangles and once they are fried you can top them with queso, pico de gallo, tequila corn, garnish with cilantro and serve!
Now it’s time to get out and go hunting for some big Canada’s and fire up the barbeque to make a big, bold, field-to-table burger that your friends and family are sure to love!
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