Barbecued Duck Burger Recipe
You’ve had hamburgers before. You’ve had pork burgers, lamb-burgers, even burgers made from brisket and bison. But have you ever had a Barbecued Duck Burger? This recipe highlights the duck’s umami flavor by pairing it with a sweet hoisin glaze. Top this burger with your favorite toppings or go with something a little different like our Asian-style creamy coleslaw that will pack this burger with a flavorful punch.
Barbecued Duck Burger Recipe
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- 2 lb. (0.9 kg) ground duck
- 1 tbsp. (14 g) Chinese five-spice
- Salt and pepper to taste
- ½ cup (118 ml) hoisin sauce
- ¼ cup (59 ml) liquid honey
- 1 tbsp. (4 ml) soy sauce
- 1 clove garlic, grated
- ½-inch (1.3 cm) knob ginger, grated
- 4 buns
- 4 eggs, fried (optional)
Asian-Style Creamy Coleslaw:
- 1 napa cabbage, shredded (or ½ green cabbage)
- 1 carrot grated/julienned
- 1 red onion sliced thin
- 3 green onion sliced thin on the bias
- ½ cup (118 ml) mayonnaise
- 1 tbsp. (4 ml) rice wine vinegar
- ½ tbsp. (2 ml) sesame oil
- 1½ tbsp. (22 ml) liquid honey
- Start by making the coleslaw. In a bowl, combine the mayonnaise, vinegar, sesame oil and honey. Then add the shredded cabbage, carrot, onion and green onion. Stir until coated well and set in the fridge.
- Make the hoisin glaze. Combine the hoisin sauce, honey, soy sauce, garlic and ginger in a saucepan and bring it to a simmer until thickened and syrupy. Remove ½ for the glaze.
- Season the ground duck with salt and pepper to taste, add a few tablespoons of the hoisin glaze, mixing well. Form the ground duck mixture into about four patties. Place the patties onto waxed paper and chill them in the freezer for at least 30 minutes. You want the meat as cohesive and cold as possible before putting them onto the barbecue. They are quite loose and you want them to hold together until the bottoms are good and cooked, before flipping.
- Preheat the barbecue to high using two or three of the main burners. Butter the buns or brush with a little oil.
- Grill the duck burgers over direct heat for 3 to 5 minutes per side, brushing the cooked side with the glaze that you set aside. Duck is fatty and will likely cause flareups. Once you have good sear marks on the burgers, you can turn the burners down or move them over the "off burner" to finish cooking. They are done at 165˚F.
- Just before the burgers are done, toast the buns over direct heat.
- Place a good helping of coleslaw on the bottom, top that with the burger and drizzle with a little of the remaining hoisin glaze (the one you did not use for basting) and the optional fried egg. Serve with your favorite side dish.
Tangy, creamy, crunchy, umami. All of the flavors come together in this Barbecued Duck Burger recipe to provide a meal that breaks the boring-burger blues and sends you on an all-expense-paid trip to flavortown. Okay, that was cheesy, unlike this hamburger, but you will understand once you taste this amazing Duck Burger yourself. What unconventional burgers have you built? Share your wildest hamburger recipes, stories and photos on our social pages like Facebook and Instagram, using the hashtags #NapoleonEats and #NapoleonGrills.
Happy Grilling!
Make the cole slaw
Combine the seasonings and sauce with the ground duck
Form into patties and chill
Grill using direct heat until sear marks form
Brush the seared side of the duck burgers with some hoisin glaze
Serve topped with your cole slaw and a little extra hoisin glaze.
Your favorite sides go well here too, we chose steak-cut-fries
Flavor like a hurricane when you eat duck burgers!
I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.
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Make the cole slaw
Combine the seasonings and sauce with the ground duck
Form into patties and chill
Grill using direct heat until sear marks form
Brush the seared side of the duck burgers with some hoisin glaze
Serve topped with your cole slaw and a little extra hoisin glaze.
Your favorite sides go well here too, we chose steak-cut-fries
Flavor like a hurricane when you eat duck burgers!