Recipe Sections
4 as a main
Cooking on the BBQ is one of Australia's oldest traditions. Let your imagination go wild, and have a decadent duck burger.
For the burger:
500g Luv-a-Duck duck mince
1 tsp red harrissa paste
1/2 tbsp ras el hanout (Middle Eastern spice blend)
1 onion, diced
1 clove garlic, crushed
1 tbsp dried apricots, chopped
1 tsp preserved lemon, flesh removed and chopped
1 tbsp coriander, chopped
1 egg, to bind
Salt and pepper to taste
For the dressing:
1 Lemon, zest and juice
4 tbsp natural yoghurt, strained overnight in cloth
1/4 cup cucumber, grated and excess liquid squeezed out
1 tbsp coriander, chopped
1 tsp red harrissa paste
Freshly ground black pepper
For the trimmings :
300g baby spinach, washed
4 damper buns
Fried onion rings on the BBQ
To make the burgers:
In a frypan saute the onions and garlic in a little oil and set aside to cool.
Combine all the remaining burger ingredients and the cooled onion and garlic.
Shape into 4 good sized burgers and on the flat plate of your pre-heated BBQ, cook the duck burgers on both sides for 8-10 minutes.
Allow to rest before building your burger.
To make the dressing:
Combine all ingredients. Season to taste and set aside.
To assemble:
Cut the damper buns in half & lightly toast on the BBQ.
Place some spinach leaves on one side, top with the burger, some onion rings and a good dollop of the yoghurt dressing and away you go!