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Pineapple-topped beef sliders with lettuce and sliced red onion on soft buns

Teriyaki Duck and Pineapple Burgers

  • Duration

    30 minutes

  • Serves

    4
Chef’s notes

This recipe is for those who appreciate the salty-sweet contrast of Hawaiian pizza. Similarly, pineapple and sticky teriyaki sauce offer a tasty contrast to these rich and savory burgers made with waterfowl breast and bacon. If you’d like, you can also add some cheese like pepper jack or mozzarella.

Ingredients

  • 1 lb. of skinless duck or goose breast(s), partially frozen
  • 4 slices of fatty, thick-cut bacon, partially frozen
  • Salt and pepper
  • 1 tbsp. oil
  • 4 canned or fresh pineapple slices
  • Sliced red onion
  • Hawaiian hamburger buns
  • Kikkoman teriyaki glaze sauce
  • ¼ cup Kewpie mayonnaise
  • Asian hot sauce, such as sriracha
  • Butter lettuce
  • Togarashi, optional

Also works with

Any ground meat

Special equipment

Meat grinder

Preparation

  1. Cut partially frozen duck and bacon into small pieces to fit through the grinder. Grind meat once with the coarse plate. If needed, mix with your hands to incorporate bacon evenly.
  2. In a small bowl, stir ¼ cup of Kewpie mayonnaise with hot sauce to taste; keep covered and cold until ready to use.
  3. Form duck and bacon mixture into four hamburger patties. Lightly season with salt and pepper. Heat oil in a large pan over medium to medium-high heat; or prepare grill. Cook burgers to your liking, flipping halfway through. Baste with teriyaki sauce. Remove burgers and allow to rest loosely tented with foil.
  4. Pat pineapple slices dry with paper towels. In the same pan you cooked the burgers, sear pineapple on both sides until browned. Transfer pineapple on top of burgers. Assemble on buns with spicy mayo, butter lettuce, sliced red onion, and togarashi.

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Save this recipe

Teriyaki Duck and Pineapple Burgers

Recipe by: Jenny Nguyen-Wheatley
Pineapple-topped beef sliders with lettuce and sliced red onion on soft buns

  • Duration

    30 minutes

  • Serves

    4
Chef’s notes

This recipe is for those who appreciate the salty-sweet contrast of Hawaiian pizza. Similarly, pineapple and sticky teriyaki sauce offer a tasty contrast to these rich and savory burgers made with waterfowl breast and bacon. If you’d like, you can also add some cheese like pepper jack or mozzarella.

Ingredients

  • 1 lb. of skinless duck or goose breast(s), partially frozen
  • 4 slices of fatty, thick-cut bacon, partially frozen
  • Salt and pepper
  • 1 tbsp. oil
  • 4 canned or fresh pineapple slices
  • Sliced red onion
  • Hawaiian hamburger buns
  • Kikkoman teriyaki glaze sauce
  • ¼ cup Kewpie mayonnaise
  • Asian hot sauce, such as sriracha
  • Butter lettuce
  • Togarashi, optional

Also works with

Any ground meat

Special equipment

Meat grinder

Preparation

  1. Cut partially frozen duck and bacon into small pieces to fit through the grinder. Grind meat once with the coarse plate. If needed, mix with your hands to incorporate bacon evenly.
  2. In a small bowl, stir ¼ cup of Kewpie mayonnaise with hot sauce to taste; keep covered and cold until ready to use.
  3. Form duck and bacon mixture into four hamburger patties. Lightly season with salt and pepper. Heat oil in a large pan over medium to medium-high heat; or prepare grill. Cook burgers to your liking, flipping halfway through. Baste with teriyaki sauce. Remove burgers and allow to rest loosely tented with foil.
  4. Pat pineapple slices dry with paper towels. In the same pan you cooked the burgers, sear pineapple on both sides until browned. Transfer pineapple on top of burgers. Assemble on buns with spicy mayo, butter lettuce, sliced red onion, and togarashi.