Duck Burgers

Most folks don’t think of duck when they think of burgers.  Here’s a great way to make good use of lean, healthy duck breasts with burgers that won’t weigh you down in the blind.  Grinding your trimmed, skinless duck or goose breasts is relatively simple.  If you have meat grinder, run the meat through on a coarse setting.  Too thin a grind leaves the meat without much texture and it tends to fall apart easier when cooking.  Since most people don’t own a grinder, the next best thing is a food processor.  Cut the meat into 2-inch chunks and pulse it until the pieces are roughly the size of garbanzo beans.  When all that’s on hand is knife, start chopping.  Place the processed meat in a bowl and start adding ingredients that will enhance, not disguise the flavor of your burger. This recipe works with trimmed goose breasts and antlered game as well.  Serve as you would any burger with bun, lettuce, tomato and your favorite condiments.

Duck Burgers


  • 2 1/2 cups duck boneless skinless duck breasts, cut into pea-sized pieces (see above)
  • 3 tablespoons Worcestershire sauce
  • 2 egg yolks
  • 1 tablespoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarse ground pepper
  • 1/3 cup Japanese breadcrumbs panko or substitute any breadcrumbs
  • 1/2 cup onion finely chopped
  • 1 jalapeno pepper seeded and minced
  • 3 tablespoons flour
  • 4 slices cheese any kind (optional)


  • In a medium bowl, combine ground duck, Worcestershire sauce and egg and mix evenly. Combine next 6 ingredients and mix evenly. Cover and refrigerate for 1 – 2 hours. Sprinkle flour over mixture (to help bind them) and form into 4 – 6 patties. Heat some olive oil in a large, heavy-duty skillet over medium heat. Brown on both sides, about 3 minutes each, or until cooked to desired doneness. Top with cheese until melted and serve immediately.

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