A banger burger waterfowl recipe that’s easy to make and promises a taste all are sure to love.
by Tiffany Haugen
Opinions vary on whether the hamburger originated in Hamburg, Germany, or has deeper roots among the Mongol horsemen. Either way, hamburgers with all the trimmings are popular, even among waterfowlers.
Lightly seasoned ground or finely chopped waterfowl (ducks or geese) make a great burger option. Feel free to amp up the flavors with your favorite burger additions. To keep with German flavors, the burger in this recipe is served on a bed of caramelized onions and sauerkraut and topped with a cheddar/Swiss cheese sauce.
What You Need
- 1.5 pounds ground or finely chopped waterfowl breasts and thighs
- 2 tablespoons stone ground or Dijon mustard
- 2 tablespoons finely chopped parsley
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon salt
- Olive oil for pan frying
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion
- 1 cup sauerkraut
- 4 Pretzel buns
The Directions
Mix ground or chopped waterfowl with mustard, parsley, and spices in a medium bowl. In a large skillet, sauté onion in olive oil and butter on medium-high heat until lightly browned and caramelized. Add sauerkraut and continue to sauté 2-3 minutes until there is no liquid in the skillet. Remove the onion and sauerkraut mixture and set aside.
Add another tablespoon of olive oil to the skillet and place on medium heat. Form four patties from the meat mixture and place them in the skillet. Turn the heat to high and brown the patties on each side. Turn the heat to medium-low and finish cooking to the desired doneness.
Place onion/sauerkraut mixture on the dressed (mayonnaise or mustard) bottom of the toasted pretzel bun, top with waterfowl patty, and drizzle with Cheddar/Swiss Cheese Sauce or cheese sauce of choice.
- Cheddar/Swiss Cheese Sauce
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup milk
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Swiss cheese
In a small saucepan, melt butter on medium-high heat. Add flour and whisk for 1 minute. Slowly add milk, whisking constantly. Remove from heat and stir in shredded cheeses. Keep warm until ready to serve.
Note: For signed copies of Tiffany Haugen’s popular book, Cooking Big Game, visit scotthaugen.com
