Goose and Bacon Burgers
A smoky, juicy twist on a flame-grilled favorite
By Brad Fenson
Waterfowl hunters often seek new meal ideas to utilize all the geese they’ve bagged. So here’s one: Ground goose with bacon produces flavorful and delicious burgers. Use bacon ends or thick-cut bacon, as the fat is critical for a moist burger with a smoky finish. Try maple, jalapeño or peppered bacon for even more added flavor.
Avoid a fine grind on the goose meat, as it almost emulsifies the meat. A medium or coarse grind produces the best texture. The patties hold together well with some breadcrumbs and egg, allowing them to come off the grill charred and firm.
This recipe works great with Canada geese, snows, specklebellies, and sandhills.
INGREDIENTS
• 2 to 4 goose breasts, skinless/boneless
• 5 slices thick bacon
• ½ cup breadcrumbs
• 1 tablespoon garlic powder
• 1 teaspoon paprika
• ½ teaspoon onion powder
• 1 egg
• ½ teaspoon black pepper
BURGER FIXINGS
• 8 burger buns
• Sliced cheese
• Bacon jam
• Lettuce, tomato, and onion, sliced
• Condiments
DIRECTIONS
1. Trim goose breasts, removing fat. Grind goose and bacon with medium grind plate. You can use a food processor, but avoid a paste.
2. In large bowl, combine ground goose and bacon with remaining ingredients. Mix until firm.
3. Form meat into patties, ½- to ¾-inch thick and about 5 inches in diameter.
4. Place patties on preheated,
medium-hot grill, cast-iron pan, or griddle. Cook to medium—3 to 4 minutes per side. If adding cheese, place a slice on each patty for final 2 minutes of grilling or until melted.
5. Serve burgers hot, with bacon jam, veggies and preferred condiments.
Easy Bacon Whiskey Jam
INGREDIENTS
• 1 pound bacon, diced
• 2 yellow onions, finely chopped
• 4 garlic cloves, minced
• ½ cup brown sugar
• ¼ cup maple syrup
• ½ cup apple cider vinegar
• 1 teaspoon chili powder
• 3 tablespoons whiskey
• ½ teaspoon cayenne pepper (optional)
• 2 jalapeños, diced (optional)
DIRECTIONS
1. In a large frying pan, cook the diced bacon over medium heat until crispy. Remove and set on a paper towel-lined plate.
2. Retain about ¼ cup of bacon grease from pan and drain excess.
3. Add onions and garlic to the pan with bacon grease and cook, stirring often, until soft and golden, about 15 minutes.
4. Stir in the brown sugar, maple syrup, vinegar, chili powder, whiskey, and the cooked bacon. Add jalapeños and cayenne if using.
5. Gently simmer for 10 minutes, until the mixture has thickened to a jam-like consistency. Let it cool. Store in a sealed container in the fridge for up to a week.
Recipe originally published in Delta Waterfowl's winter 2025 magazine.
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