Duck (or Chicken) Burgers ~ with Asian Flavors
As shared from the kitchen of Once Upon a Plate by Mari
Recipe yields 8 burgers
Delicious, juicy burgers, something a little out of the ordinary!
Tip: If you cannot find store bought Garlic Chili Sauce, substitute 1/4 teaspoon of dried chili flakes and 1 garlic clove, pressed.
1 1/2 pound Duck Breasts, or Chicken Breasts (about 3 large breasts)
1 1/2 pounds pork shoulder
2 garlic cloves, finely minced
2 Tablespoons shallots, minced
1 teaspoon Chinese 5-Spice powder
2 teaspoons kosher salt
2 Tablespoons lime juice
1 1/2 Tablespoons Asian Fish sauce (or 1 Tablespoon soy sauce)
1 3/4 teaspoons sugar
1/4 (or up to 1 teaspoon) chili garlic sauce (depending upon how spicy you like it)
2 green onions, thinly sliced
1Tablespoon chopped cilantro
4 cups finely shredded red and green cabbage
8 Brioche Buns, or store bought
Mayonnaise, homemade or store bought
To make Burgers:
Cut the duck (or chicken) and pork into 1 1/2-inch cubes. Chill them until they are very cold. Grind the duck/chicken with pork in a meat grinder with a medium grind blade. (Your butcher may do this for you if you place your request in advance.
Place the ground meat in a bowl, add garlic, shallots, 5 Spice Powder and salt. Mix well to combine thoroughly. To test for seasonings make a small patty and cook in a saute pan with a little oil, taste and add more salt if necessary.
Divide the meat evenly into 8 balls (about 1/3 pound each), flatten each into patties 1/2 inch thick and refrigerate until ready to cook. Note: The patties may be made in advance and frozen (thaw wrapped patties overnight in the refrigerator before cooking.)
To make the dressing and slaw: Whisk together lime juice, fish or soy sauce, sugar and chili sauce in a small bowl. Allow to sit for a short time, then add the green onions and cilantro. Place the cabbage in a large bowl and toss with the dressing allow to sit for 10 minutes or so before serving. I prefer to make the slaw as the burgers are cooking so it remains crisp and vibrant, however you can be made up to one day in advance.
Heat a large saute pan over medium high heat add a teaspoon or two of neutral cooking oil and swirl around in the hot pan. Cook the burgers for 5 to 6 minutes on each side until cooked through, and crisp on the outside but still pink in the center. Burgers may also be grilled over medium high heat for the same amount of time.
To assemble, slice the brioche buns in half (like a hamburger bun), slightly hollow out each half. Spread 1/2 of the bun with mayonnaise, add the burger patty, top with slaw and finally the other brioche half and serve.
Recipe adapted from Maria H. Sinskey
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