This finger-licking good recipe is sponsored by The Good Guys as part of Voices of 2013 and made possible by the Breville All-In-One Stick Mixer
There has been much debate recently about what makes the perfect burger. Is it the density or chewiness of the bun or bread, is it the choice of condiment or cheese, is it the juiciness of the patty, or does it all come down to the structural integrity of the burger? I mean, a bit of meat juice trickling down your arm is ok, but everything needs to stay in place long enough for it to make it to you mouth.
For me, I like my burgers to be exciting, light, fresh and most importantly, well balanced!
In search of my perfect burger experience I decided to experiment with my choice of meat. Duck seemed like an obvious choice because of it’s natural fattiness. While I removed most of the fat for this recipe I left just enough to keep the burgers beautifully juicy and flavoursome. To the meat I just add some sautéed onions, salt and pepper et voila, on the way to a very special burger.
Wanting something zesty and clean tasting to cut through the richness of the burger I made a very simple and quick rémoulade using daikon (white radish), lots of lemon and fresh coriander.
The duck patties are coated in a mixture of egg and wholemeal flour, rolled quinoa, lemon zest, and five spice, then fried until crispy and golden on the outside and juicy on the inside.
Instead of a classic hamburger bun – soft and pillowy – I toasted some slices of sourdough for a more structured result. The toasted bread is layered with sweet beetroot relish, peppery watercress, the crispy quinoa duck patty, a big spoonful of the lemony rémoulade, and a toast lid.
While I think everything sandwiched between those two crusty slices of bread makes up the perfect combination for a meal, it is the subtle presence of that wonderful citrus, lemon, that brings everything together and brightens each bite.
Don’t shy away from adding some lemon juice here or there in your cooking, and go heavy on the lemon zest. You will be surprised how much of a difference that little yellow fruit sitting in your fruit bowl will have on the flavour of your dishes…even a big, juicy, meaty burger patty.
FOR THE DAIKON RÉMOULADE:
2 free-range egg yolks
1 tbsp lemon juice
2½ tsp Dijon mustard
½ cup (125ml) olive oil
1 large daikon (white radish), peeled
1½ tsp wholegrain mustard
1 large handful fresh coriander, finely chopped
Assemble the bowl of your food processor using the quad blade.
Place the egg yolks, lemon juice, and Dijon mustard in the food processor and whiz on high until smooth. With the motor still running add the olive oil in a thin stream through the funnel and whiz until well incorporated. Season to taste with sea salt and freshly ground black pepper. Transfer to a separate bowl and stir through coriander and wholegrain mustard. Set aside.
Rinse out the bowl of the food processor and re-assemble using the coarse grater disc. Process the daikon, so you end up with thin strips of the vegetable. Add daikon to Remoulade and mix well to coat. Pop into the fridge to chill until needed.
FOR THE BURGERS:
2 x 220g duck breasts
1 brown onion, finely chopped
Freshly ground black pepper
1 cup wholemeal flour
2 cups quinoa flakes
1 tsp ground five-spice
Zest of ½ lemon
2 free range eggs
Preheat oven to 180C
Heat some olive oil in a pan over medium-high heat. Add onion and a pinch of salt and cook until soft and translucent. Set aside to cool slightly.
Assemble the food processor using the quad blade. Remove nearly all of the duck skin and fat off the duck breasts and cut into large cubes. Place into the processing bowl along with a good pinch of salt and freshly ground black pepper. Pulse the duck meat until it resembles mince meat.
Remove blades and mix through cooked onion.
With slightly damp hands divide the meat into four equal portions and shape into patties, flattening slightly. Place patties on a baking tray lined with baking paper and pop into the fridge for 30 minutes to chill.
Prepare the quinoa coating by lightly seasoning the flour in a bowl. In another bowl combine the quinoa, lemon zest, and five-spice. Mix well to combine. Crack two eggs into a shallow dish and whisk.
Take a duck patty and press into the flour. Shake to remove any excess. Dip into the egg then coat in the quinoa and lemon-spice mix. Pat the quinoa onto the patty until both sides are coated. Repeat with remaining patties.
Heat 2-3 cm of olive oil in a deep pan. Once the oil is hot carefully add the patties and fry for 1-2 minutes on each side, until golden and crisp. Remove and drain on paper towel before transferring to a warm oven to cook through 5-7 minutes.
Bunch of watercress
Good quality store-bought beetroot relish
8 slices of sourdough bread, sliced thickly and toasted
Spread a generous layer of beetroot relish onto the bottom piece of toast. Top with watercress and then a duck patty. Take a big spoonful of the Remoulade and pile on top of the patty, top with the other piece of toast. Serve immediately.