Wild Recipes

Green Chile Snow Goose Burgers

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At the 2024 Harvesting Nature Snow Goose Culinary Camp, we encountered quiiiiiite a few birds.

We were lucky enough to bring a bunch back with us too, which allowed for some experimentation in the kitchen. One of the dishes we made for guests and staff were these green chile snow goose burgers, made from ground snow goose breasts and legs, pork, and bacon. Cooking them on the flattop griddle outside, the snow geese continually streamed overhead, a cacophony of honks drifting down at all points in time.

Any green chile burger is great, but made with wild snow goose? It’s like the perfect grass-fed beef burger with even more flavour.

Sky carp? More like hamburger of the sky!

Makes: 12 burgers
Time to make: approx. 2 hours
Special Equipment: Flattop griddle, grill, or cast iron pan, blender or food processor
Also make with: Any ground game


Looking for more goose recipes? Try this Easy Crockpot Goose Vindaloo by Adam Berkelmans


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Green Chile Snow Goose Burgers

Recipe by Adam Berkelmans
0.0 from 0 votes
Course: Wild RecipesCuisine: American
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • For the Burgers
  • 1.5 lbs ground goose (breasts and/or legs), meat thoroughly picked for steel shot

  • 1.5 lbs ground pork belly or bacon (or a mix)

  • 1 large can hatch or green chiles

  • Kosher salt

  • Harvesting Nature Waterfowl Spice Blend

  • 12 American white cheese slices

  • 12 Brioche burger buns

  • Butter

  • For the Salsa
  • 12 tomatillos

  • 1 large can hatch/green chiles

  • ½ cup chopped cilantro

  • ½ cup chopped onion

  • 2 limes

  • Kosher salt

  • Honey/sugar/agave nectar to taste

Preparation

  • For the Salsa
  • Preheat oven to 450°F. Dehusk tomatillos and put them on a baking tray and into the oven for 20 minutes, or until they begin to char and deflate. Add them to a blender or food processor.
  • Drain the can of chilies and add them to the blender, along with the cilantro, onion, and the juice of 2 limes. Blend in pulses until chunky.
  • Season with salt and a sweetener until the flavour is balanced.
  • For the Burgers
  • Add the ground goose and pork to a large bowl.
  • Drain the green chiles and squeeze dry. Chop finely and gently mix into the goose and pork.
  • Form the meat into tennis ball-sized meatballs and transfer to a tray.
  • Preheat grill or flattop. Oil if necessary. Add a meatball, then use a sturdy spatula to smash it down into a burger. Repeat with the rest of the meatballs. Season the burgers liberally with salt and the Waterfowl Seasoning. Once a brown crust has formed on the bottom of the burgers, flip. Add the cheese slices and continue cooking to medium doneness (145°F). Transfer to a tray.
  • Butter the buns and toast on the grill or flattop. Top the bun with a burger patty and a generous spoonful of the salsa. Serve immediately. Enjoy!

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Adam Berkelmans

Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose to tail eating. He spends his time between Ottawa and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food.

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