Mini Duck Burgers with Shiitake Mushroom Ketchup and Chinese-Style Mustard Sauce

Mini Duck Burgers with Shiitake Mushroom Ketchup and Chinese-Style Mustard Sauce

From: Chef Cindy Pawlcyn, Cindy's Backstreet Kitchen, St. Helena, CA. Yield: 6-8 servings (makes 16 burgers).

Duck 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

Shiitake Mushroom Ketchup:

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TAGS: Food & Drink