- 1 pound pasture-raised ground duck
- 2 slices nitrate-/nitrite-free bacon
- ½ tablespoon 100% pure maple syrup
- 1 tablespoon Braggs liquid aminos (or coconut aminos)
- 1 teaspoon ground black pepper
- 1 tablespoon grass-fed ghee (or other cooking fat)
- ½ purple onion, thinly sliced
- 4 slices grass-fed pepper jack cheese (optional)
- 4 thick slices organic tomato
- Organic arugula and mustard for serving
- Finely chop 2 slices of bacon and add to a bowl with ground duck, ½ tablespoon maple syrup, 1 tablespoon liquid aminos, and 1 teaspoon black pepper. Mix with hands until well combined, and form into 4 patties.
- Melt 1 tablespoon ghee in a skillet over medium. Add sliced onions and saute. Set aside.
- Add burgers to the skillet and cook until browned, about 3 minutes. Flip. If using pepper jack cheese, add a slice to each burger. Cook until done, about 3-4 more minutes.
- Add arugula and a thick slice of tomato to each serving plate. Top with a duck patty, grilled onions, and serve with mustard.
Looking for a quick and tasty dinner?
These Maple Bacon Duck Burgers rock and literally take about 15 minutes to make.
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Did you make these burgers? Comment below because we want to know how they turned out!
ABEL:
I MADE THE DUCK BURGERS AND THEY WERE SO GOOD. THANKS FOR ANOTHER GREAT RECIPE!!
Right on Amy, so glad you enjoyed them! 🙂
Two points.
1. Very interesting to see the aminos in the receipt. I don´t think I have seen that before. How does it affect the taste ?
2. To get the sugars in the onions to caramelize they need to be slow cooked over medium to low heat for rather long time (approx 1 hour or more). Make sure you don´t fry them with to high heat. It sounds like 15 minutes to get the onions ready is to short.
PS. Great show.
Better little bit add haison souse& Julian cucumbers
First time I have had ground duck and WOW, this was DELICIOUS!!! Tonight may have been the first but definitely not the last!
Thanks for the feedback, Sandra. Glad you enjoyed this recipe!
I can give you five star rating .IAM from Kuwait .IAM a chef fine dining I tried your burger .it’s. Fantastic .now IAM serving daily more than 30 burguar. Daily.so thanks
Wow! Thanks for the comment, Nishanth. That is really cool to hear. Thanks for trying the recipe, and sharing it!