We bet your favorite burger joint never served a burger like this. This luxuriously rich and flavorful yet delightfully light duck burger is a star standout in a crowded sea of pedestrian patties.
- Meat Grinder
- Stand Mixer with Paddle Attachment
- Baking Paper
- Sheet Pan
Active Time: 40 Minutes
Total Time: 24 Hours
Place the dried porcinis in 8 oz warm water to reconstitute for 1 hour.
The duck meat and fat should be cut into strips and placed in the freezer for 15-20 minutes before moving on.
Both the meat and fat should be slightly frozen. If not they will break down into a paste and not make for a delicious burger. Also place the grinder attachments in the freezer as well, this will help keep the meat cold.
Strain the porcinis and reserve 30g (1 oz) of the liquid for later use.
Assemble the meat grinder with a 1/4th inch die on the end and begin grinding the meat and reconstituted porcinis.
Once everything has been ground spread it on a small sheet pan and place it back in the freezer for 15 minutes.
Replace the meat grinder with a ⅛ inch die and grind the meat a second time. Place the meat back in the freezer for 10 minutes while you set up a stand mixer with a paddle attachment.
Transfer the meat to the bowl of a stand mixer add the salt, white pepper, sodium caseinate and Moo Gloo RM and begin mixing on low. Add the porcini liquid and Increase the speed of the mixer to medium.
Mix until the meat starts to become opaque and stick to the sides of the of the bowl this is the sign of a properly emulsified sausage. This should take about 30 seconds to a minute.
On a sheet pan lined with baking paper spread the meat until it is an even thickness of about ½-¾ in. Cover with another sheet pan and refrigerate for 1 hour.
Cook and Serve
Pre heat an oven to 250°F and remove the sheet pan from the refrigerator and uncover.
Place the sheet pan in the oven and bake until it reaches 155°F. This should take about 30-45 minutes.
Cover and refrigerate the duck burgers for 5 hours. This is important for them to maintain shape.
Use a 4 inch ring mold punch out as many shapes as you can. If done right you should end up with 8 pattys. You can batter and fry the oddly shaped scraps as “Popcorn Duck” too! Use a small offset spatula to remove the patties.
Sear the patties in a pan over medium high heat or grill until they are golden brown and have reached an internal temperature of 145°F.
Once cooked serve with our pretzelized brioche bun recipe!