RECIPES: Recipe Details

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What's Up Duck? Burgers

I took a favorite recipe of mine and basically food processed the entire thing. It's a unique spin on other "poultry" type burgers. It's rich and tangy and smooth and glorious tasting. I hope the judges agree!

Ingredients 

CARAMELIZED ONION TOPPING
1 stick unsalted butter (Cut in half, cut one half into small pieces)
3 Large Sweet Onions sliced
2 TBLSPNS granulated sugar
RASPBERRY CHIPOTLE MAYONNAISE
½ cup fresh ripe raspberries (use frozen berries NOT IN SYRUP if fresh berries are not available)
¼ cup chopped chipotle peppers in oil (drained)
¾ cup  Mayonnaise
½ tspn salt
½ tspn fresh ground pepper
DUCK PATTIES
2 lbs Ground Long Island Duck breast
½ lb. ground chicken thighs
4 oz. dried cherries
3 oz. chopped toasted hazelnuts
3 TBLSPNS Balsamic Vinegar
2 TBLSPNS Dijon Mustard
2 tspns kosher salt
2 tspns fresh ground pepper
1 ½ tspns fresh rosemary, minced fine
6 Ciabatta Rolls Oil for brushing the grill

Instructions 

Prepare the grill for Medium-Hot temperature. FOR THE CARAMELIZED ONION TOPPING: Place the uncut half of the butter into a large skillet on the grill and heat. Put the sliced onions into the pan and sauté until translucent. Spread the rest of the butter pieces over the onions. Sprinkle the onions with the sugar and the cider vinegar and let the onions caramelize on the grill. Set aside. FOR THE RASPBERRY CHIPOTLE MAYONNAISE: Put the raspberries and the chipotle peppers in a food processor and pulse until the ingredients are combined but not pureed. Fold the mayonnaise into the raspberry chipotle mixture. Add the salt and pepper and mix well. Set aside. FOR THE DUCK PATTIES: In a large mixing bowl, mix the duck and chicken meat well. Add the cherries, the hazelnuts, the vinegar, the mustard, the salt, the pepper, and the rosemary. Combine the ingredients well and form into six even patties. FOR THE GRILLING AND CONSTRUCTION: Brush the grill with a little vegetable oil. Place the patties on a medium-high grill and cook for about 7-8 minutes on each side or until they reach about 165-170 degrees on the inside. In the last 2 minutes of grilling, brush the ciabbata rolls with a little bit of the vegetable oil and grill lightly. Put a generous amount of raspberry chipotle mayonnaise on each roll bottom. Place a cooked Duck Burger on each roll bottom and cover the burger with caramelized onions. Place the roll top over the onions and…YUM!!

Comments 

It was REALLY HARD to stick to 16 ingredients with this recipe!! I bet when the judges taste it, they will say, "Hmmm, I think the onions could have used a bit of cider vinegar", or, "I think a little fresh thyme would have been perfect in the burger patties!" Regardless, I think they're awesome...hope you enjoy!