Mini Duck Burgers

Recipe by Paraduxx. Donated by Robert and Paula Schannon

Serves 6-8 (makes 16)

Burgers:

•   1 pound ground duck
•   1 scallion, white and a bit of the tender green, minced
•   1 teaspoon peeled grated fresh ginger
•   1 1/2 teaspoons minced garlic
•   1 tablespoon Mongolian Marinade
•   1 teaspoon salt
•   1/4 teaspoon freshly ground black pepper

Accompaniments:

•   Additional Mongolian Marinade, for basting
•   16 small sesame brioche buns, split
•   1 to 2 tablespoons butter
•   Shiitake Mushroom Ketchup
•   2 cups arugula
•   Chinese-Style Mustard Sauce

For the burgers: combine all the duck burger ingredients and mix well. Cover and chill for at least 1 hour and up to overnight.

Portion the chilled duck mixture out into 2-ounce (1/4 cup) mini patties. Grill or griddle the patties to order over medium-high heat 2-3 minutes per side, basting with the marinade. Lightly butter and toast the buns. Place the burgers on the bun bottoms, and top each with some shiitake ketchup, arugula, and a drizzle of mustard sauce. Close off the sandwiches and serve with and extra mustard and ketchup on the side.

Accompaniments:

Mongolian Marinade:

•     ½ cup hoisin sauce
•     1 1/2 teaspoons sugar
•     2 1/4 teaspoons tamari
•     2 1/4 teaspoons sherry vinegar
•     2 1/4 teaspoons rice vinegar
•     1 to 2 scallions, white and light green parts only, minced
•     1/2 teaspoon Tobasco sauce
•     3/4 teaspoon black bean chili sauce or hot garlic sauce
•     3/4 teaspoon grated peeled fresh ginger
•     2 1/4 teaspoons minced garlic
•     1/4 to 1/2 teaspoon freshly ground white pepper
•     2 tablespoons minced cilantro leaves and tender stems
•     1 1/2 teaspoons sesame oil

Shiitake Mushroom Ketchup:

•    2 to 3 tablespoons olive oil
•    1 pound shiitake mushrooms, stemmed and quartered
•    1 onion, finely diced
•    1/2 teaspoon salt
•    1/2 teaspoon freshly ground black pepper
•    1/4 cup balsamic vinegar
•    2 teaspoons minced garlic
•    2 tablespoons molasses
•    1/4 bunch basil leaves, chopped
•    1/4 cup Mongolian Marinade

Chinese-Style Mustard Sauce:

• 1/4 cup sugar
•  2 tablespoons Colman's mustard powder
•  1 large egg yolk
•  1/4 cup red wine vinegar
•  6 tablespoons crème fraîche or sour cream