This duck burger is a good way to use up those skinless duck breasts you have in the freezer, or when you want a lean burger with more flavor than beef. The citrus hoisin glaze is a classic duck pairing that’s tangy and sweet with a hint of umami.
I first started making duck burgers working on my food truck in Charleston, South Carolina. I served them up with a little Peruvian and Chinese flair, similar to this recipe. I made those with high-quality farmed duck breasts. I made the burgers for this recipe using wild wood duck breasts, which I think have superior flavor.
If you’re looking for wild duck recipes, don’t miss my smoked duck breasts, duck breast prosciutto, and fried duck breast. They all work well with farmed ducks if you’re not a hunter.
Why This Recipe Works
- Duck makes a great burger, but it does not give you much room for error. Overmix it, and the patties become dense. Cook it a bit too long, and it dries out fast.
- If you are making duck burgers without added fat, keep them a little thicker and cook them to about a medium internal temperature. If you want thinner patties or burgers cooked well done, grind the duck with about 15 percent pork fat or beef fat.
- This burger is simple but doesn’t lack flavor. A little hoisin, green onion, and beaten egg go into the meat, then the glaze handles the rest. You still taste the duck, and the burger doesn’t get buried under too much stuff.
- The glaze is what pulls it all together. Duck likes sweetness, but it can also use something sharp to balance things out. The orange and lime do that, and the hoisin gives it richness.
Key Ingredients
Ground duck
- Use coarse-ground duck if you can. Lean burgers have a better texture when cooked this way. This is the same with wild duck or domestic duck.
- If you are using wild duck, it’s a good idea to dice the meat into small pieces first. This allows you to check carefully for any pellets before grinding or chopping. I sometimes just finely chop the duck with a knife instead of using a grinder.
Egg
- One beaten egg helps the patties hold together a little better, especially if your duck is very lean.
Hoisin sauce
- Duck and hoisin are a classic combo. A little goes into the patties, and a little goes into the glaze. It gives the burger a savory backbone without covering up the meat.
Green onions
- Use the green parts only. They brighten the burger’s flavor profile up a bit.
Orange juice, lime juice and honey
- Duck pairs well with citrus, especially orange. The lime juice cuts the sweetness of the honey and offers a little tang.
Red onion and garlic
- These build the glaze and give it more depth than hoisin alone.
Butter and olive oil
- Butter and oil not only cook the veg. It also adds a delicate richness to the glaze.
How to Make It
1. Prep the duck
If you are using wild duck, dice the meat into small pieces first and check carefully for pellets before grinding or chopping.
2. Make the patties
In a large bowl, gently mix the ingredients below and form into burger patties. If you didn’t add fat to the grind, make the patties a little thicker.
- 1 pound coarse ground duck
- 1 beaten egg
- 1 tablespoon hoisin sauce
- 2 green onions, thinly sliced
3. Make the citrus hoisin glaze
Set a small saucepan over medium-low heat and add:
- 1 tablespoon olive oil
- 2 tablespoons butter
When the butter melts, add the following and cook until soft, about 5 minutes.
- 1 garlic clove, minced
- 1/4 cup red onion, minced
Now add the following and gently simmer until it thickens enough to coat the back of a spoon.
- 1/4 cup lime juice
- 1/2 cup orange juice
- 1 tablespoon hoisin
- 1 tablespoon honey
4. Cook the burgers
- Cook the patties in a large skillet over medium-high heat or on a hot grill. Leave them alone long enough to get good color on the first side before flipping.
- If the duck is very lean, keep the patties a little thicker and cook them to about medium. If you ground in extra fat, you have more room to go thinner or cook them further.
- Cook until just done. If you want to use a thermometer, pull them around 140°F to 145°F.
5. Glaze and serve
- Once the burgers are cooked, brush them with a little glaze or roll them lightly through it while they are still hot.
- Set the patties on toasted buns and spoon a little extra glaze over the top.
Chef Tips
Below are a few tips to keep in mind before starting the recipe.
- Check wild duck for pellets before grinding. Dicing the meat first makes that easier.
- A coarse grind is better for lean duck. It gives you a better texture after cooking.
- You can chop the meat by hand. If you don’t have a grinder, you can chop the meat finely with a chef’s knife. The texture will close to a coarse grind when finely chopped.
- Keep lean duck burgers a little thicker. If you are not adding extra fat, thicker patties give you a better shot at keeping them juicy. You wouldn’t cook a duck breast well done, so it doesn’t make sense to do that to your duck burger.
- Cook lean burgers to medium. That’s my favorite internal temperature for these to keep them moist.
- If you want thin burgers or well-done burgers, add fat. About 15 percent pork fat or beef fat makes a big difference.
- Do not glaze too early. There is honey in the sauce, and it can burn fast. Glaze during the last 30 seconds of cooking after turning the heat off.
Serving Suggestions
While I like to keep these burgers simple, I also like to pair them with a California burger style. Those flavors pair well with the duck, citrus, and hoisin. You can also skip the bun and serve on top of my duck fat rice.
- Avocado
- Pickled Jalapenos
- Mild tasting sprouts
- Smoked bacon
- parmesan cheese or extra salty umami
- Skip the glaze and top with my Homemade Duck Sauce.
Storage and Leftovers
- Cooked duck burgers will keep in the refrigerator for up to 3 days.
- The glaze can be made ahead and kept in the refrigerator up to 5 days. Warm it gently before using.
- If you need to reheat the burgers, do it in a skillet over low heat with a splash of water so they don’t dry out.
FAQ
Black pepper, hoisin, citrus, garlic, mustard, green onion, thyme, and rosemary all work well with duck. So feel free to change this recipe up.
For lean duck burgers, cook them in a skillet with plenty of oil or duck fat. Duck burgers with added fat are great on the grill.
If you make this duck burger recipe, drop a comment or leave a review. And if you have any cooking questions about ducks or want to share your latest kitchen creations, give me a shout on Instagram at @larry__white.
Duck Burgers
Ingredients
For the Duck Burgers
- 1 pound coarse ground duck
- 1 beaten egg
- 1 tablespoon hoisin sauce
- 2 green onions thinly sliced (green parts only)
- Kosher salt, to taste
- ground black pepper, to taste
- 3 tablespoons olive oil or rendered duck fat (for cooking the burgers)
For the Citrus Hoisin Glaze
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 garlic clove minced
- 1/4 cup red onion minced
- 1/4 cup lime juice
- 1/2 cup orange juice
- 1 tablespoon hoisin
- 1 tablespoon honey
Instructions
- If using wild duck, dice the meat into small pieces first and check carefully for pellets before grinding or chopping.
- In a large bowl, gently mix the ground duck, beaten egg, hoisin sauce, and green onions. Form into burger patties. Set aside while you make the glaze.
Make the Glaze
- In a small saucepan over medium-low heat, add the olive oil and butter.
- Add the minced onion and garlic and cook until soft, about 5 minutes.
- Add the lime juice, orange juice, hoisin, and honey. Simmer gently until the glaze thickens and coats the back of a spoon. Remove from the heart and set aside.
Cook the Burgers
- Season the burgers on both sides with salt and ground black pepper
- Heat a large heavy-bottomed skillet over medium-high heat. Add the olive oil or duck fat.
- Sear the burger until it forms a nice crust, which takes about 2 to 3 minutes. Flip the burger over and sear again. Once seared on both sides, turn the meat down to medium-low and finish cooking to your desired internal temperature.
- Turn off the heat and leave the burgers in the pan. Top each burger with about one tablespoon of the glaze. Rub the burgers around in the pan on each side to coat them in the glaze. Remove the patties from the pan and place them on a plate to rest.
- Serve on a burger bun with your favorite toppings and a little of the glaze.
NOTES
- Use a coarse grind for the best texture, especially if the duck is lean.
- If you are using wild duck, dice the meat first and check for pellets before grinding or chopping.
- For burgers made without added fat, keep the patties a little thicker and cook them to about medium.
- If you want thin burgers or burgers cooked well done, grind the duck with about 15 percent pork fat or beef fat.
- Glaze the burgers after cooking, not early, so the sugars do not burn.
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
