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Goose Burger



Goose Burger

You know it for sure, it's cold outside and darkness is already settling over the country in the afternoon. This is the time of year for comfort food, and it can well be a little richer. Christmas goose with red cabbage is usually offered in restaurants as early as November and to be honest, the first roast goose of the year is always something nice and a little special. However, I don't make it more than two or three times a year because it simply gets too much.

goose breast on vintage scale with brown background
red cabbage with brown background
orange with brown background
a stack of brioche buns with brown background

The quick Christmas roast

This year, however, I wanted to approach the roast goose differently for you and have prepared the Christmas goose simply as a burger. First, this is faster and secondly even cheaper, because you do not have to get a whole goose. The inspiration for this came to me some time ago after my culinary trip through Poland, where I first came to enjoy goose tartare. At that time, the tartare was simply seasoned with salt, pepper and marjoram and served on sourdough bread. Really delicious and recommended, but possibly a little too polarizing to show here. Who knows, maybe it will be added later.

eggs with brown background
red apples and origami stars with brown background
raclette cheese on wood with brown background
lambs lettuce
white onions on wood with brown background

Traditional roast goose

My Christmas goose is traditionally stuffed with apple and orange and then served with red cabbage, dumplings and a nice goose jus. But since it should be a little faster today, my goose burger deluxe is a very nice alternative to this and also includes everything that is usually found on the plate. The red cabbage was transformed as crunchy coleslaw and seasoned with homemade orange mayonnaise. The apples took a nice bath in buttery caramel and the dumplings were replaced with fluffy brioche buns. One thing is for sure, my burger tastes fantastic, but is certainly no lightweight. It's definitely worth a go for yourself!

raw goose burger patty on vintage tray
grilled goose burger in a pan
orange mayonnaise spread on wood with brown background
red cabbage coleslaw in a wooden bowl with brown background
caramelized apples and onions in a pan

Not the right burger for you? Try the Vegetarian Pumpkin Brioche Burger or my Korean-inspired Bulgogi Beef Burger!

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Goose Burger with Red Cabbage Coleslaw, Raclette Cheese & Caramelized Apple

2 Persons40 Minutes

Orange Mayonnaise
  • 1 Egg Yolk
  • 1 tsp Mustard
  • ½ Orange
  • Salt, Pepper & Sugar to taste
  • 100 g Canola Oil

For the orange mayonnaise, mix the egg yolk with mustard, zest and juice of the half orange and spices and slowly stir in the oil. The mayonnaise should now be creamy and slightly thickened. If necessary, you can season again.

Red Cabbage Coleslaw
  • 200 g Red Cabbage
  • ½ Orange
  • 4 g Salt
  • 1 tsp Caraway
  • Orange Mayonnaise

For the red cabbage coleslaw, first cut the red cabbage into fine strips and put them in a bowl. Then add the zest and juice of the orange, salt and caraway seeds and massage everything properly. Let the cabbage rest for 15 minutes and stir in the orange mayonnaise afterwards.

Goose Burger Patty
  • 400g Goose Breast

For the goose burger patty, place the meat in the freezer for 20 minutes before cutting, this makes it easier to cut. First cut off the excess fat, but do not waste it. Now cut the goose breast first into fine strips and then into small cubes. Chop everything well. Now press the goose patties on paper into rings, slightly larger than the brioche bun, as they will still reduce in size during frying. Refrigerate the goose patties until frying.

Caramelized Apples & Onions
  • 1 Red Sour Apple
  • 1 Onion
  • 1 tbsp Sugar
  • 1 tbsp Butter
  • 1 Sprig of Mugwort

For the caramelized apples and onions, first cut out the core from the apple. Then cut it into 1 cm thick rings. Cut the onion into coarse rings as well. Heat up a pan and put in the excess goose fat, this way you don't need oil and you still give it a nice flavor. Once the goose fat is rendered, brown the onions nicely on both sides. Then add the sugar and let it caramelize. Afterwards put in the apples, add the butter as well as mugwort and caramelize as well. Set the pan aside until serving.

  • 1 Sprig of Mugwort
  • Salt & Pepper to taste
  • 50 g Raclette Cheese
  • 2 Brioche Buns
  • 40 g Lamb's Lettuce

Before serving, heat up a pan and put in the goose burger patties. Oil is not necessary because of the inherent fat. After 2 minutes turn the patties and season with salt and pepper. Along the way, slice the raclette cheese and place on top of the goose burger patties. Cut the brioche buns in halves and put them in the pan as well. Now flame the cheese with a small torch or briefly gratinate the burgers in the oven.

To serve, top the bottom of the brioche buns with lamb's lettuce and add the red cabbage coleslaw on top. Then place the gratinated goose burger patties on top and spread two slices each of apple and onions. Cover with the brioche bun and you're done.

goose burger with red cabbage coleslaw raclette cheese and caramelized apple on a wooden board
goose burger with red cabbage coleslaw raclette cheese and caramelized apple on a wooden board
goose burger with red cabbage coleslaw raclette cheese and caramelized apple on a wooden board with brown background

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