Serves: 6-8 (makes 16)

Ingredients

Burgers:

• 1 lb ground duck
• 1 scallion, white and a bit of the tender green, minced
• 1 tsp peeled grated fresh ginger
• 1 1/2 tsps minced garlic
• 1 Tbsp Mongolian Marinade
• 1 tsp salt
• 1/4 tsp freshly ground black pepper
• Additional Mongolian Marinade, for basting
• 16 small sesame brioche buns, split
• 1 to 2 Tbsps butter
• Shiitake Mushroom Ketchup
• 2 cups arugula
• Chinese-Style Mustard Sauce

Mongolian Marinade:

• 1/2 cup hoisin sauce
• 1 1/2 tsps sugar
• 2 1/4 tsps tamari
• 2 1/4 tsps sherry vinegar
• 2 1/4 tsps rice vinegar
• 1 to 2 scallions, white and light green parts only, minced
• 1/2 tsp Tobasco sauce
• 3/4 tsp black bean chili sauce or hot garlic sauce
• 2 1/4 tsps minced garlic
• 1/4 to 1/2 tsp freshly ground white pepper
• 2 Tbsps minced cilantro leaves and tender stems
• 1 1/2 tsps sesame oil

Shiitake Mushroom Ketchup:

• 2 to 3 Tbsps olive oil
• 1 lb shiitake mushrooms, stemmed and quartered
• 1 onion, finely diced
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup balsamic vinegar
• 2 tsps minced garlic
• 2 Tbsps molasses
• 1/4 bunch basil leaves, chopped
• 1/4 cup Mongolian Marinade

Chinese-Style Mustard Sauce:

• 1/4 cup sugar
• 2 Tbsps Colman's mustard powder
• 1 large egg yolk
• 1/4 cup red wine vinegar
• 6 Tbsps crème fraîche or sour cream