These burg­ers are bun-der­ful

New York Daily News - - NEWS -

THE WON­DER­FUL thing about mak­ing geese into ham­burg­ers is that it takes all of the fear and com­pli­ca­tion out of cook­ing goose. There’s no all-day odyssey of bast­ing a gi­ant roast in the oven. This is as sim­ple as one’s goose can pos­si­bly be cooked. Ju­lia Child would be fu­ri­ous. IN­GRE­DI­ENTS: ONE WHOLE WILD GI­ANT CANADA GOOSE TWO LARGE EGGS 12 WILD ONION BULBS 1/2 TSP SALT 1/2 TSP PEP­PER EIGHT BURGER BUNS First you must kill, gut and pluck a gi­ant Canada goose. If this is not pos­si­ble, two breasts of a do­mes­tic goose can be used as a sub­sti­tute. Slice all of the meat and fat from the goose. Run all of this ma­te­rial through a meat grinder. Flat­ten and mince the wild onion bulbs and mix the onion and eggs in with the ground meat. Shape into pat­ties and cook on ei­ther a char­coal grill or in a broiler. Serve rare in the bun with your choice of tra­di­tional top­pings. - Jack­son Lan­ders, the au­thor of “Eat­ing Aliens: One Man’s Ad­ven­tures Hunt­ing In­va­sive An­i­mal Species”

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