From: Chef Cindy Pawlcyn, Cindy's Backstreet Kitchen, St. Helena, CA. Yield: 6-8 servings (makes 16 burgers).
1 lb. ground duck
1 scallion, white and a bit of the tender green, minced
1 tsp. peeled grated fresh ginger
1½ tsp. minced garlic
1 Tbsp. Mongolian Marinade (recipe follows)
1 tsp. salt
¼ tsp. freshly ground black pepper