Duck Burgers with Cherry Ketchup
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These duck burgers with cherry ketchup provide a tasty alternative to your typical cheeseburger.
Servings: 4 burgers
Calories: 188kcal
Ingredients
Cherry ketchup
- 1 cup cherries, fresh or frozen
- 1 tablespoon balsamic vinegar
- 1 tablespoon lemon juice
- 1 tablespoon brown sugar
- 1 pinch black pepper
- ⅛ teaspoon salt
- water, to cover
Duck burgers
- 1 pound ground duck
- 1 egg
- ¼ cup cilantro, chopped
- 1 clove garlic, minced
- 1 green onion, green parts only, chopped fine
- ¼ teaspoon black pepper
- ½ teaspoon salt
- 1 tablespoon vegetable or other neutral oil for frying
Instructions
Cherry ketchup
- Combine all of the ingredients in a small saucepan and add water to barely cover them.1 cup cherries, fresh or frozen, 1 tablespoon balsamic vinegar, 1 tablespoon lemon juice, 1 tablespoon brown sugar, 1 pinch black pepper, ⅛ teaspoon salt, water, to cover
- Simmer, uncovered, until the cherries have broken down and the mixture has thickened. You can puree it in a blender or food processor if you want the ketchup to be completely smooth.
Duck burgers
- Combine all of the ingredients for the burgers except for the salt and oil in a small bowl and mix gently until combined.1 pound ground duck, 1 egg, ¼ cup cilantro, chopped, 1 clove garlic, minced, 1 green onion, green parts only, chopped fine, ¼ teaspoon black pepper
- Divide the mixture into fourths, shape the duck burgers, and leave them on wax paper at room temperature for 20 to 30 minutes.
- Heat a cast iron skillet or griddle and add the oil.1 tablespoon vegetable or other neutral oil for frying
- When the oil is hot, sprinkle half of the salt onto the patties and put them in the skillet salt side down.½ teaspoon salt
- Use your thumb to create a concave divot in the center of each burger and cook for 3 to 4 minutes.
- Sprinkle the remaining salt on the up side of the burgers and flip them over.
- Add cheese if melted cheese is desired. Cook for another few minutes until the internal temperature is at least 165°F.
Notes
Meat proteins contract as the burger cooks, so adding that divot with your thumb prevents your duck burgers from puffing up.
Salt can break down meat proteins, making your burgers tough. That's why this duck burger recipe has you add the salt to the outside of your burgers as they cook instead of to the burger mixture.
The duck burger patties can be made up to a day ahead and left in the refrigerator. Let them come to room temperature before cooking.
Nutrition
Calories: 188kcal | Carbohydrates: 1g | Protein: 24g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 372mg | Potassium: 337mg | Fiber: 1g | Sugar: 1g | Vitamin A: 218IU | Vitamin C: 8mg | Calcium: 14mg | Iron: 5mg