PREP TIME: 20 min
COOK TIME: 2 hours 15 min
SERVES: 24 sliders
MAIN INGREDIENTS
- 3-4 lbs goose breasts, cleaned and trimmed
- 2 TB olive oil
- 1 tsp salt
- 1 tsp pepper
- 1 cup beef broth
- 1 cup light beer
- 2 1/2 TB Worcestershire sauce
- 1 Tbs soy
- 2 pkg Hawaiian sweet rolls, cut in half
- 10 slices white American cheese
- 2 cups shredded colby jack cheese
- 1 white onion, thinly sliced
- 2 cups pickles, sliced
- ½ stick butter, melted
- Sesame seeds
- Mustard for sliders + 1 Tbs for sauce
- 1 cup mayo
- 1/3 cup sweet relish
- ¼ cup ketchup
PREPARATION
Pat dry and season the goose breasts with the salt and pepper.
Add olive oil to a skillet and on medium-high heat, brown all sides of the goose breasts, about 5 minutes.
Place the goose in a crockpot with the beef broth, beer, 2 TB of Worcestershire sauce and soy. Place on high for 2 hours or until the goose is fork tender and easily pulls a part. Once ready, remove the goose, pull apart and place back into the crockpot with the juice. No need to continue to cook.
In a small bowl, add the mayo, relish, ketchup, 1 Tbs of mustard and 1/2 Tbs of Worcestershire and mix until well combined. Set aside.
Take the Hawaiian rolls and cut them lengthwise. On the bottom half add the slices of American cheese, then add the pulled goose meat evenly to cover to the edges, then some of the sliced onions and pickles. Drizzle with mustard and add the shredded cheese evenly. Place the top layer of the rolls on top.
Brush the melted butter on the top of the rolls and sprinkle with sesame seeds.
In a 375-degree preheated oven, bake the sliders until the cheese is melted and the top is golden brown, about 15 minutes.
Remove from the oven, cut the individual sliders, set on platter and serve with the Mac sauce.