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Duck Burger recipe

Duck Burgers

Author: Larry White
A duck burger made with ground duck, hoisin, green onion, and egg, then finished with a citrus hoisin glaze that gives the meat some sweetness, acid, and umami.
5 from 2 votes

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Servings: 4 Burgers
Prep Time: 10 minutes
Cook Time: 12 minutes
Course: Main Course
Cuisine: American

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.

Make this recipe?Mention @Larry__White or tag #WildGameGourmet!