Rosemary Focaccia Duck Burger

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
4 servings

Incorporate duck into your menu with this creative burger topped with Red Cider Slaw.

Ingredients

Duckling Burger
2 lb. Maple Leaf Farms All Natural Ground Duck Meat
3 tbsp. breadcrumbs
2 tbsp. Dijon mustard
2 tbsp. minced onions
2 tbsp. chopped parsley
2 tbsp. lemon juice
1 tsp. minced garlic
1 tsp. black pepper
1 tsp. sea salt

Rosemary Sour Cream Butter
4 oz. unsalted butter, softened
¼ cup sour cream
1 tbsp. lemon juice
1 tbsp. brown sugar
2 tsp. Dijon mustard
1 ½ tsp. lemon zest, grated
1 tsp. finely chopped rosemary
½ tsp. salt
Dash hot sauce
3 tbsp. finely chopped parsley

Red Cider Slaw
1 ½ tbsp. lite mayonnaise
1 ½ tsp. sugar
1 tbsp. cider vinegar
¼ tsp. salt
¼ tsp. white pepper
2 tsp. minced parsley
1 ½ cups shredded red cabbage
⅓ cup seedless cucumbers, coarsely grated, squeezed dry
2 tbsp. carrots (coarsely grated)
2 tbsp. minced red bell peppers

Burger Prep
4 rosemary focaccia buns (5- to 6-inch diameter)
4 slices red onion

Steps

  1. Combine burger ingredients. Divide into four 8-ounce portions; shape into ½-inch thick and 4-inch diameter patties. Refrigerate covered for a minimum of 1 hour.
  2. Place all butter ingredients except parsley into food processor. Blend until smooth. Remove from processor, blend in parsley. Reserve one-half of butter mixture for brushing burgers and the other half for buttering focaccia.
  3. Combine first six Red Cider Slaw ingredients. Before service, blend in remaining ingredients.
  4. To serve: Preheat grill. Place patties on hot grill. Turn when bottom side is marked; brush with butter mixture. Continue to turn and brush with butter mixture about 5 to 7 minutes, or until desired doneness has been reached.
  5. Cut focaccia in half; toast. Brush top and inside with butter mixture. Place duck burger on bottom half of bread; top with Red Cider Slaw or serve slaw on the side. Top with red onion slices and top half of bread.

Recipe by Unicorn Village, Miami

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