Duck Burgers
Duck Burgers



  • 2 large duck breasts
  • 2 tbsp grated cheddar
  • 2 shallots, peeled and sliced into strips
  • 1 tbsp butter
  • 250g chestnut mushrooms
  • 2 brioche buns
  • All your favourite garnishes and sauces
  • Roughly chop your duck breasts, season well with salt and pepper, and either pass through a mincer (or ask your butcher to do so for you), or continue chopping until you have something resembling mince. Season again, and form into two balls with damp hands.
  • Take one of the balls of meat, push some of the cheddar cheese into the middle, and fold the duck meat around the cheese to make a classic burger shape. Repeat with the other ball and the other half of the cheese.
  • Fry the duck burgers on a griddle for 3-4 minutes on each side, until cooked nicely on the outside and still a little pink in the middle (if you like your burgers well done, you can finish them in the oven for a couple of minutes). Place the burgers on a plate to rest. Serve in a brioche bun with sauces, relishes, salad, fried onions... whatever takes your fancy!
20 mins
2 serving
This recipe pairs perfectly with the Pete's Pure Pinot Noir 2020 from Murray Darling, Australia.

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