With sweet tomatos, date honey mayo and cheddar, served with rustic potatoes (yields 3 to 4 burgers)
4 hamburger buns
3 boneless goose legs (tendons removed)
1 cup of diced white onions
1 tsp of crushed garlic
1 tsp of smoked paprika
Sliced red onions
4 Roma tomatoes
2 cups of water
1 cup of sugar
1 tsp of lemon juice
1. Sautée the white onions
2. Put sautéed onions, goose meat, garlic, smoked paprika, salt and pepper in a food processor and pulse to a very fine chopped consistency.
3. Form the meat into 5 ounces patties
4. Keep in the fridge.
The Sweet Tomatoes
1. Boil the water, sugar and lemon juice for 30 minutes.
2. To peel the tomatoes, cut a cross in the bottom of the fruit and submerge the tomato in the boiling syrup for 15 seconds. Remove and place in water with ice. Once it’s cold enough, the skin will easily fall off.
3. Strain the tomatoes, removing as much water as possible, then dry with paper towel.
4. Once your syrup is reduced 40-50%, put it in a jar with the peeled tomatoes, let it cool for 45 minutes and close the lid. The tomatoes should remain in the syrup for at least 2 days to have the sweetness we need.
1. Cut the potatoes into wedges.
2. Place in a bowl and add salt, pepper, thyme, garlic and the olive oil.
3. Mix thoroughly and spread on a baking sheet.
4. Roast the potatoes in a 350°F oven for 30 minutes.
5. Remove from the oven and set aside.
Whisk the mayo with the date honey until creamy and smooth
1. Start cooking the burgers in a pan just to sear and give a nice color (approx. 3 minutes per side)
2. Finish the burgers in a 380°F oven for another 10 minutes
3. Add a few slices of cheddar in the last 2 minutes.
4. Put the potatoes back in the oven for another 10 minutes to give colour and crunchiness.
5. Spread the date honey mayo on the bun
6. Place the arugula and the burger on one side, on the other side the sweet tomato and red onions.
7. Serve with the rustic potatoes.