I wanted to try making a duck burger for some time and finally make it with the “Red is Dead” Burger. It is a burger with a patty made of minced duck breast, a parmesan crisp, caramelised onion and fig sauce and pickled beetroot served in a brioche bun with some red leaf lettuce and heirloom tomato.

The duck patty is meaty and gamy, the onion and fig sauce adds some sweetness, the pickled beetroot brings some sourness and the parmesan crisp provide the saltiness.

If you do not feel like duck, you can definitely replace it with a beef patty. You can also add some pickled jalapeno for spiciness or replace figs with pomegranate or apples.

Ingredients for 1 burger

1. 180gr of duck breast with the skin
2. 1 slice of heirloom tomato
3. Half a red onion
4. 1 fig
5. Half a teaspoon of balsamic vinegar
6. 2 teaspoon of honey
7. 2 beetroot slices
8. 3 tablespoons of cider vinegar
9. 3 tablespoons of parmesan
10. 1 brioche bun
11. Some red leaf lettuce

Directions

1. Begin by putting the duck breast in the freezer for 30 minutes to improve the mincing.
2. Thinly slice the onion and the fig and preheat some oil on medium-low heat in a saucepan.
3. Add the onion and cook on low to medium-low heat until the onion begins to brown.
4. Add the sliced fig, the balsamic vinegar, the honey and a pinch of salt, and cook on low heat for 5 to 10 minutes.
5. In a small bowl, cover the beetroot slices with the cider vinegar, and let it pickle for 10 minutes.
6. Put the parmesan on parchment paper in a cercle and bake in the oven at 200°C (or 390°F) for 5 minutes, or until the parmesan melt and starts to bubble. Let it cool down on the parchment paper.
7. Preheat a pan on high heat with some oil until smoking point, form the patty and cook it on both sides until golden brown.
8. Use the rendered fat from the patty to toast the buns.
9. Assemble the burger (from bottom to top):
10. Bottom bun
11. Some red leaf lettuce
12. Onion-fig sauce
13. Duck patty
14. Pickled beetroots
15. Parmesan crisp
16. Heirloom tomato
17. Some more lettuce
18. Top bun

Enjoy 😉

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