Spicy Spoonie Burger

Hey, there are a big bunch of you duck hunter types that won’t shoot the Northern Shoveler, the Spoonbill, the Laughing Mallard, Flying Technicolor Rat…you know what I’m talking about. Well, if you happen to be in the neighborhood when I’m cooking, there’s a good chance that the duck I serve you just might be a Spoonie. I’m not sure who decided that Spoonies are second-rate table fare, but it’s been proven wrong time and time again by me. How about a delicious Spicy Spoonie Burger? C’mon, grab a Budweiser and let’s get started.

Spicy Spoonie Burger

Servings: 4


  • 2 cups skinless spoonbill breast coarsely chopped
  • ¾ cup ground spicy sausage
  • 1 egg
  • 2 jalapeno peppers seeded and minced
  • ¼ cup onion minced
  • 4 garlic cloves minced
  • 2 tablespoons DU Manitoba Seasoning
  • 3 tablespoons balsamic vinegar
  • 4 slices pepper jack cheese
  • 4 burger buns
  • Lettuce leaves
  • Tomato slices
  • Mayonnaise
  • DU Roasted Jalapeno Sauce
  • 1 lime juice only


  • To chop the duck breast, place in a food processor and pulse until meat chopped into pieces roughly the size of corn kernels. You can also use a sharp knife or meat grinder.
  • In a bowl, combine first 8 ingredients and mix well. Form into 4 large patties.
  • Place on a well-lubricated medium-hot barbecue grill and cook to desired doneness. Top with cheese and arrange in buns with lettuce and tomato. Combine mayonnaise, DU sauce and lime juice. Drizzle mixture over burger.

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