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Mini Duck Burgers

Serves: 6-8 (makes 16)

Ingredients

Burgers
* 1 pound ground duck
* 1 scallion, white and a bit of the tender green, minced
* 1 teaspoon peeled grated fresh ginger
* 1 1/2 teaspoons minced garlic
* 1 tablespoon Mongolian Marinade
* 1 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* Additional Mongolian Marinade, for basting
* 16 small sesame brioche buns, split
* 1 to 2 tablespoons butter
* Shiitake Mushroom Ketchup
* 2 cups arugula
* Chinese-Style Mustard Sauce

Mongolian Marinade
* ½ cup hoisin sauce
* 1 1/2 teaspoons sugar
* 2 1/4 teaspoons tamari
* 2 1/4 teaspoons sherry vinegar
* 2 1/4 teaspoons rice vinegar
* 1 to 2 scallions, white and light green parts only, minced
* 1/2 teaspoon Tobasco sauce
* 3/4 teaspoon black bean chili sauce or hot garlic sauce
* 2 1/4 teaspoons minced garlic
* 1/4 to 1/2 teaspoon freshly ground white pepper
* 2 tablespoons minced cilantro leaves and tender stems
* 1 1/2 teaspoons sesame oil

Shiitake Mushroom Ketchup
* 2 to 3 tablespoons olive oil
* 1 pound shiitake mushrooms, stemmed and quartered
* 1 onion, finely diced
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 1/4 cup balsamic vinegar
* 2 teaspoons minced garlic
* 2 tablespoons molasses
* 1/4 bunch basil leaves, chopped
* 1/4 cup Mongolian Marinade

Chinese-Style Mustard Sauce
* 1/4 cup sugar
* 2 tablespoons Colman's mustard powder
* 1 large egg yolk
* 1/4 cup red wine vinegar
* 6 tablespoons crème fraîche or sour cream
 

Preparation

Combine all the duck burger ingredients and mix well. Cover and chill for at least 1 hour and up to overnight. Portion the chilled duck mixture out into 2-ounce (1/4 cup) mini patties. Grill or griddle the patties to order over medium-high heat 2-3 minutes per side, basting with the marinade. Lightly butter and toast the buns. Place the burgers on the bun bottoms, and top each with some shiitake ketchup, arugula, and a drizzle of mustard sauce.

To Serve

Close off the sandwiches and serve with and extra mustard and ketchup on the side.