We’ve taken our Deluxe Duck Burger and given it the smashburger upgrade we never knew it needed! The key ingredient for this savory treat is Sodium Tripolyphosphate, which holds everything together giving you the juiciest bites imaginable.
- 600g (1.25 lb) Duck Meat Including Giblets if Available
- 400g (1 lb) Duck Skin/Fat
- 2g (1/2 Tsp) Sodium Tripolyphosphate
- Salt to Taste
- Pepper to Taste
- 15g (0.5 oz) Dried Porcinis
- Potato Rolls
- American Cheese
- Condiments of Choice
- Food Processor
- Deli Paper
- Sheet Pan
Active Time: 10 Minutes
Total Time: 20 Minutes
Prepare MushroomsPlace the dried porcinis in 4 oz warm water to reconstitute for 10 minutes. Once softened strain out any excess liquid.
Process IngredientsPlace the duck meat, fat, sodium tripolyphosphate, and mushrooms in a food processor. Blend for 15-20 seconds.Scoop the burgers out and measure them in 2-4 oz patties. Place them on a small sheet pan in the freezer for 10 minutes before cooking. This should firm them up enough to be handled.
Cook and ServeOn a dry griddle set to high sear the patties until they are golden brown and crispy on one side about, 1.5 minutes per side.After the first flip, top the patty with 1 slice of American cheese and cover with a stainless steel bowl. The cheese will steam perfectly as the duck burger finishes.Place this on a toasted potato roll and top with condiments of your choice. Wrap the burger in deli paper and allow it to rest for 1-2 minutes before eating.