Duck Burgers
User Reviews
5
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Prep Time
1 hr
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Cook Time
30 mins
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Total Time
1 hr 30 mins
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Servings
6 servings
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Calories
560 kcal
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Course
Main Course, Lunch
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Cuisine
American
Duck Burgers
Description
This recipe for Duck Burgers uses 2 pounds of finely ground duck to prepare juicy patties that are cooked in duck fat or oil. The burgers are topped with slow-cooked caramelized yellow onions that have been sautéed for about 30 minutes to develop a deep sweetness and soft texture. Horseradish cheddar cheese slices add a sharp, creamy element, balanced by optional fresh salad greens or lettuce for additional freshness.
For added richness, an optional duck fat aioli is prepared by blending lemon juice and zest, parsley, egg yolk, Dijon mustard, and melted duck fat to a loose mayonnaise consistency. This sauce can be chilled in advance. The burgers are formed into roughly one-third pound patties and cooked in a hot pan or oven until browned on the outside and cooked through inside, maintaining juiciness.
These duck burgers offer a unique taste experience with the combination of rich duck meat, the sweetness of caramelized onions, and the creaminess of horseradish cheddar and aioli. They can be served immediately on toasted buns and pair well with various condiments or spicy alternatives like sriracha mayo. Preparing the onions and aioli ahead can save time on serving day.
Ground duck breast should be finely ground for the best texture, and consuming the burgers soon after making them is advised to prevent the buns from becoming soggy from the juicy meat.
Ingredients
TOPPINGS
- 2 tablespoons duck fat or butter
- 2 onions sliced, large, yellow
- 6 lices cheddar cheese horseradish
- 1 cup salad greens optional
- 1 cup lettuce leaves optional
OPTIONAL DUCK FAT AIOLI
- lemon juice and zest
- 1 teaspoon salt
- 2 tablespoons parsley minced
- 1 egg yolk
- 1 teaspoon Dijon mustard
- 1/3 cup duck fat melted
BURGERS
- 2 pounds ground duck see above for grinding instructions, burger
- salt
- black pepper
- 2 tablespoons duck fat or vegetable oil
- 6 burger buns
Instructions
- Start by caramelizing the onions, which takes time. Sear the onions in the duck fat, tossing to coat, for a couple minutes, then lower the heat to medium-low and let them cook slowly, stirring occasionally, for 30 minutes. You may need to cover the pan to prevent the onions from sticking and burning. This step can be done a day or two in advance.
- While the onions are cooking, made the aioli if you want. Put everything in the blender except for the melted duck fat. Buzz to combine, then, with the motor running at medium, drizzle in the melted duck fat. Puree until combined. It should look like a loose mayonnaise. Put this in the fridge to chill. This step can also be done up to 2 days in advance.
- Turn your oven to 250°F and set a cooling rack over a baking sheet inside. This is for your burgers.
- When you are ready to cook your burgers, make patties about 1/3 pound each. Heat a large pan over high heat, and when it's hot, add the duck fat or oil. When that fat is hot, salt your patties. Put one in the pan, then use a bacon press to squish the patty to the width of about 3/4 inch. Keep the press on the meat for 30 seconds, the slide it off.
- Keep cooking the duck burger for another minute to 90 seconds, then flip. My advice is to use a metal spatula to scrape the patty off the pan, because it can stick a little and you want all the yummy brown bits on the patty.
- Once flipped, top with some caramelized onions, and a slice of cheese, if you want. If you use cheese, cover the pan so it melts. Give the burgers between 1 and 3 minutes more cook time, then move the patty to the cooling rack in the oven. Repeat with the remaining patties. Most pans can do 2 burgers at a time.
- If you want, when your patties are all done, toast your burger buns in the remaining fat in the pan, adding more if needed, until pretty and browned, which should only take maybe a minute. Build your burgers, top with the greens and the aioli, and serve.
Notes
- Grinding the duck breast finely results in a better-textured smash burger.
- The duck fat aioli adds richness but can be substituted with sriracha mayo if ingredients are unavailable.
- Roasted green chiles make a flavorful alternative to the caramelized onions.
- Consume the burgers soon after cooking to prevent buns from becoming soggy due to the juicy meat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 560 kcal
% Daily Value*
| Calories | 560kcal | 28% |
| Carbohydrates | 26g | 9% |
| Protein | 42g | 84% |
| Fat | 31g | 48% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 160mg | 53% |
| Sodium | 823mg | 34% |
| Potassium | 671mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 403IU | 8% |
| Vitamin C | 7mg | 8% |
| Calcium | 226mg | 23% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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