Jack’s Spicy Duck Burger

The Art Institute of Charlotte Junior chef Marcus Jackson

Firecracker Hot & Spicy®

15 minutes

15 minutes


5 oz. Firecracker Hot & Spicy®, finely chopped
16 oz. ground duck
1 tsp. Dijon mustard
1 tsp. Worcestershire sauce
1 small onion, finely grated
1 clove garlic, minced
½ tsp. salt
½ tsp. pepper
½ tsp. cayenne pepper
1 tbsp. sun-dried tomato, chopped
1 tbsp. sour cream
1 tbsp. fresh lemon rind, grated
1 tbsp. ginger root, grated
1 tbsp. barbecue sauce
1 tsp. lemon pepper
1 tsp. curry powder
1 tsp. dried oregano
1 tsp. dried rosemary
1 tbsp. fresh parsley
1 tap. sesame oil
1 tsp. teriyaki sauce
1 pickled and smoked pepper, chopped
12 oz. baby portabella mushrooms, sliced
4 oz. fresh goat cheese
4 oz. dried cherries
1 ½ tsp. orange juice,
freshly squeezed
4 medium pretzel or brioche buns

Lightly oil grill & set to medium-high. In a large bowl add all ingredients with the exception of goat cheese, dried cherries, pickled peppers and baby portabellas. Using a food processor, process the firecracker mix to a breadcrumb consistency. Using a blender, puree the cherries, orange juice and goat cheese to create a cheese spread. Mix in ground duck, firecracker crumbs and other ingredients; using your hands, gently mix together. Gently shape (don’t firmly press) mixture into burgers about ¾ inch thick. Place burgers on the grill; cook until they are “NO LONGER PINK INSIDE”, turning once, about 6 – 8 minutes per side. An instant read thermometer should read 160F. Sauté baby portabellas, until just tender. On grilled-warm pretzel or brioche bun; next spread the dried cherry- goat cheese spread on the bottom bun. Place the burger on top of the goat cheese-spread and top with sautéed portabella mushrooms and pickled smoked peppers. Serve hot with sea salted sweet potato fries.

Tags: Art Institute, barbeque, cayenne, duck, fall recipes, Firecracker Hot & Spicy, teriyaki

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