This is the best duck burgers recipe! They are so easy to make with just 5 ingredients including ground duck, maple syrup, and soy sauce. These burgers are ready in only 10 minutes and are perfect for easy meals.
Table of Contents
Why you will love this recipe:
- These ground duck burgers taste amazing. A little sweet and a little smokey, they turn out so juicy and tender.
- They are so quick and easy to make and are ready in just 10 minutes.
- You only need 5 ingredients to make these burgers!
- These homemade burgers are simple enough to make on busy weeknights, but delicious enough to serve to guests.
- You can easily make these burgers gluten free and paleo.
- No breadcrumbs and no eggs needed! These patties hold together without any binders.
- These burgers store really well and freeze well so they are perfect for meal prep.
If you love burger recipes you will also love my juicy grain free beef burgers, pork burgers and turkey burgers in the air fryer.
Key ingredients and substitutions:
For the exact measurements refer to the recipe card at the bottom of the post.
- Ground duck breast — you can use either ground duck breast or ground duck thighs to make these juicy burgers. If you can't find ground duck meat at the store you could always grind your own duck breast meat using a meat grinder. It can be hard to find duck meat and duck products at local grocery stores but your local duck producer or butcher shop should carry it.
- Maple Syrup — maple syrup is one of my favourite natural sweeteners. It gives a special sweet but smokey flavor to the duck while keeping these burgers refined sugar free.
- Soy Sauce — I love the smokey, savoury flavor soy sauce brings to any burger patty. If you are gluten free or paleo use coconut aminos instead of soy sauce.
- Salt and ground black pepper - simple seasonings are all you need to perfectly season these easy burgers.
How to make (step-by-step):
Step one:
First, place all the burger ingredients, except the coconut oil, into a large bowl and stir them together to combine.
Step two:
Next, form the ground duck mixture into 4 evenly sized patties, making a thumb print in the middle of each patty.
Step three:
Then place a large frying pan or large skillet on the stove on medium-high heat and add the coconut oil to the pan. Once the oil is melted, add the burger patties to the pan and cook the burgers for 3-5 minutes per side, until cooked through and no longer pink inside. Then serve and enjoy!
Top Tips:
- If your patties aren't sticking together or holding together, place them in the fridge for 20-30 minutes before cooking them.
- I don't recommend cooking these burgers on the bbq. The patties won't stick together well.
- Be careful when flipping these burgers - use a large spatula and flip them quickly so they don't fall apart.
- Cooking time may vary depending on the size of your patties. If they aren't fully cooked when you check them then fry them for an extra 2-3 minutes.
- You want to ensure that you fully cook these burgers. Duck is fully cooked when the internal temperature reaches 165 °F, and the meat is no longer pink.
Variations and add ins:
- To make these burgers gluten-free or paleo, use coconut aminos instead of soy sauce.
- Feel free to change up the seasonings in these burgers. Other great options include onion powder, garlic powder, mesquite powder or dried basil.
- Instead of using coconut oil to fry these burgers you can use olive oil, butter, bacon fat, vegetable oil, duck fat, or avocado oil instead.
How to serve:
You can serve these burgers on a bun with your favourite toppings such as crispy bacon, aioli with mustard, healthy homemade mayonnaise, red onion, lettuce, tomato or date sweetened barbecue sauce.
These juicy burgers pair well with many different side dishes. Some of my favourites include air fried French fries, sweet potato fries in the air fryer, sugar free potato salad, air fried waffle fries, paleo broccoli salad or low carb coleslaw.
How to store:
These burgers store well in the fridge in an airtight container for up to 5 days.
These burgers also freeze really well. You can either freeze the cooked or uncooked burger patties. I recommend freezing them in a freezer-safe bag, with the burgers separated by a layer of parchment paper or wax paper so they don't stick together.
Frequently asked questions about duck burgers:
When you're working with ground beef, you have a range of temps to choose from. With duck, you want the internal temperature to be 165 degrees Fahrenheit.
Keep your ground duck breast in the fridge until it's time to make the patties. The cold helps everything stay together while you cook them. If you want to form your burgers in advance, pop them back in the fridge until it's time to grill.
Duck has a rich, deep flavour that takes on the seasonings or spices that you add to it. This duck burger recipe is a little sweet and a little smokey from the maple syrup and soy sauce.
You can either grind your own duck meat or buy pre-ground duck meat. To grind your own duck meat it’s easiest if you use a meat grinder. Duck breasts are the easiest type of duck meat to grind.
More healthy recipes that you will love:
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Recipe
Duck Burgers
Equipment
- Large bowl
Ingredients
- 1 lb ground duck breast
- 1 tablespoon maple syrup
- 1 tablespoon soy sauce (sub with coconut aminos for gluten free or paleo)
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 2 tablespoon coconut oil (or other cooking oil of choice)
Instructions
- Place all the ingredients, except the coconut oil, in a bowl and stir them together to combine.
- Form the duck mixture into 4 even sized patties, making a thumb print in the middle of each patty.
- Place a frying pan on the stove on medium-high heat and allow the coconut oil to melt. Once the oil is melted, cook the burgers for 3-5 minutes per side, until cooked through.
Notes
- To make these burgers gluten free or paleo use coconut aminos instead of soy sauce.
- These burgers store well in the fridge in an airtight container for up to 5 days.
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
Nutrition
Kristie
So tasty!!