Popular searches
Articles
Series
Topics
Shop
Recipes
Duration
30 minutes
Serves
4
Chef’s notes
This recipe is for those who appreciate the salty-sweet contrast of Hawaiian pizza. Similarly, pineapple and sticky teriyaki sauce offer a tasty contrast to these rich and savory burgers made with waterfowl breast and bacon. If you’d like, you can also add some cheese like pepper jack or mozzarella.
Ingredients
- 1 lb. of skinless duck or goose breast(s), partially frozen
- 4 slices of fatty, thick-cut bacon, partially frozen
- Salt and pepper
- 1 tbsp. oil
- 4 canned or fresh pineapple slices
- Sliced red onion
- Hawaiian hamburger buns
- Kikkoman teriyaki glaze sauce
- ¼ cup Kewpie mayonnaise
- Asian hot sauce, such as sriracha
- Butter lettuce
- Togarashi, optional
Also works with
Any ground meat
Special equipment
Meat grinder
Preparation
- Cut partially frozen duck and bacon into small pieces to fit through the grinder. Grind meat once with the coarse plate. If needed, mix with your hands to incorporate bacon evenly.
- In a small bowl, stir ¼ cup of Kewpie mayonnaise with hot sauce to taste; keep covered and cold until ready to use.
- Form duck and bacon mixture into four hamburger patties. Lightly season with salt and pepper. Heat oil in a large pan over medium to medium-high heat; or prepare grill. Cook burgers to your liking, flipping halfway through. Baste with teriyaki sauce. Remove burgers and allow to rest loosely tented with foil.
- Pat pineapple slices dry with paper towels. In the same pan you cooked the burgers, sear pineapple on both sides until browned. Transfer pineapple on top of burgers. Assemble on buns with spicy mayo, butter lettuce, sliced red onion, and togarashi.
Sign In or Create a Free Account
Access the newest seasons of MeatEater, save content, and join in discussions with the Crew and others in the MeatEater community.
Related
Recipes
Duck and Andouille Pastalaya
(3)
Pastalaya is a modified cajun dish based on the classic jambalaya, but it uses pasta instead of rice. It's the perfect meal to whip up in camp and is sure to fuel your crew for an early morning hunt.
This recipe comes from the first episode of Duck Camp Dinners Season 2! click here to watch the new...
Jean-Paul Bourgeois
Aug 12, 2022
Read More
Play Now
Recipes
Duck and Avocado Tartare
(1)
When it's too hot to even think about turning on the grill or range, I make tartare. If you’re not familiar, tartare is uncooked meat, chopped fine, mixed with aromatics, and served chilled. It’s basically meat pico de gallo, and it's amazing.
As with all uncooked meat preparations, the key is...
Wade Truong
Aug 3, 2021
Read More
Play Now
Recipes
Roasted Duck Legs and Potatoes
(0)
This recipe isn’t exactly duck confit, but it’s a simpler, less fussy method that’ll satisfy your craving for duck. You even get a side dish: What’s better than creamy, herby potatoes bathing in a pool of rich, golden deliciousness?
Jenny Nguyen-Wheatley
Dec 20, 2022
Read More
Play Now
Chef’s notes
This recipe is for those who appreciate the salty-sweet contrast of Hawaiian pizza. Similarly, pineapple and sticky teriyaki sauce offer a tasty contrast to these rich and savory burgers made with waterfowl breast and bacon. If you’d like, you can also add some cheese like pepper jack or mozzarella.
Ingredients
- 1 lb. of skinless duck or goose breast(s), partially frozen
- 4 slices of fatty, thick-cut bacon, partially frozen
- Salt and pepper
- 1 tbsp. oil
- 4 canned or fresh pineapple slices
- Sliced red onion
- Hawaiian hamburger buns
- Kikkoman teriyaki glaze sauce
- ¼ cup Kewpie mayonnaise
- Asian hot sauce, such as sriracha
- Butter lettuce
- Togarashi, optional
Also works with
Any ground meat
Special equipment
Meat grinder
Preparation
- Cut partially frozen duck and bacon into small pieces to fit through the grinder. Grind meat once with the coarse plate. If needed, mix with your hands to incorporate bacon evenly.
- In a small bowl, stir ¼ cup of Kewpie mayonnaise with hot sauce to taste; keep covered and cold until ready to use.
- Form duck and bacon mixture into four hamburger patties. Lightly season with salt and pepper. Heat oil in a large pan over medium to medium-high heat; or prepare grill. Cook burgers to your liking, flipping halfway through. Baste with teriyaki sauce. Remove burgers and allow to rest loosely tented with foil.
- Pat pineapple slices dry with paper towels. In the same pan you cooked the burgers, sear pineapple on both sides until browned. Transfer pineapple on top of burgers. Assemble on buns with spicy mayo, butter lettuce, sliced red onion, and togarashi.