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Mango and goat cheese duck burger

  • Preparation : 15 minutes
  • Cooking : 12 minutes
  • Portions : 3
recette de burger de canard


  • 1 package (350g / 0.75 lb.) Brome Lake ground duck meat (yields 3 patties)
  • 5 ml (1 tsp.) duck fat
  • 1 egg yolk
  • 1 green onion, peeled and chopped
  • 30 ml (2 tbsp.) fruit chutney (preferably mango), mashed
  • ½ clove garlic, minced
  • 1 ml (1/5 tsp.) nutmeg
  • 1 ml (1/5 tsp.) ground cardamom
  • Salt and pepper to taste
  • 45 ml (3 tbsp.) bread crumbs, your choice of seasonings
  • 60 g fresh goat cheese (divided into 3 portions)*
  • 3 sesame seed hamburger buns or brioches
  • 1 ripe mango, peeled and thinly sliced (1-2 slices per patty) or 1 green apple, thinly sliced
  • 3 lettuce leaves
  • Spicy honey mustard to taste


  1. Transfer the ground duck meat to a bowl. Add the egg yolk, chutney, green onions, salt and seasonings; mix gently. Add bread crumbs and pepper to taste. Continue mixing.

  2. Oil your hands, and form mixture into 3 uniform patties. Place on a large plate and set aside.

  3. Cook the patties in a skillet over medium heat, for about 6 minutes on each side, turning them only once. Cover partially during cooking.

  4. One minute before the patties are ready, cover with goat cheese. Grill buns. Place patties on hamburger buns.

  5. Garnish to taste with honey mustard, lettuce and mango slices.


Serve with chips or French fries cooked in duck fat and a green salad.

* Other goat cheeses that are suitable for this recipe include Kamouraska tomme, feta and black goat cheese. Goat cheese can also be replaced with aged cheddar, Swiss, raclette, Gruyère or even spicy Provolone cheese. Bénédictin blue cheese from Saint-Benoît du Lac is another good choice. Avoid using a cheese that melts too quickly.

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