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Chef Maria Hines of Tilth Ė Seattle, WA on StarChefs.com
Chef Maria Hines
Tilth 1411 N 45th St
Seattle, WA 98103
(206) 633-0801
Lamb Burger with Tzatziki and Cucumber-Olive Relish by Chef Chef Julie Petrakis
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Mini Duck Burgers with Red Onion Jam
Chef Maria Hines of Tilth – Seattle, WA
Adapted by StarChefs.com
May 2009
Yield: 6 Servings

INGREDIENTS

Mustard:
1 cup hot yellow mustard powder
1 cup white wine
1 pint water
2 tablespoons salt
½ teaspoon turmeric
White wine vinegar
Canola oil
Salt
Sugar

Ketchup:
2 pounds heirloom tomatoes
2 quarts water
2 bay leaves
5 peppercorns
3 cloves
2 allspice berries
6 fennel seeds
1 cup white wine vinegar
2 tablespoon salt
1 tablespoon sugar

Red Onion Jam:
1 large red onion, julienne
1 pint red wine
1/4 cup honey
Salt and pepper

Burgers:
1 pound ground duck tenders
1 egg
1 ounce duck fat
1 small shallot, diced
3 cloves garlic, chopped
Salt and pepper
1 tablespoon canola oil

To Assemble and Serve:
6 small brioche buns
Arugula

METHOD

For the Mustard:
Combine the mustard powder, white wine, water, salt, and turmeric ingredients in a saucepot and cook until thick. Set in a container with cheese cloth over the top for about 5 days to “ferment.” This is when the mustard begins to get spicy, the longer it is left out to ferment, the spicier it gets.

After fermenting, blend with as much white wine vinegar, canola oil, salt, and sugar as you like for consistency and flavor.

For the Ketchup:
Put the tomatoes, water, bay leaves, peppercorns, cloves, allspice, fennel, and white wine vinegar in a medium-size pot. Cook until most of the liquid is reduced. Put the mixture in a blender and puree. Pour the mixture into a container, place a layer of cheesecloth on top and set it out at room temperature to “ferment” for 3 days.

Puree again when finished and add salt and sugar to taste.

For the Red Onion Jam:
Add the onion, red wine, honey, and salt and pepper to a medium-size pot. Cook on low until thick and “jammy.”

For the Burgers:
Mix the ground duck, egg, duck fat, shallot, garlic, and salt and pepper together in a bowl. Portion into 2-ounce patties and refrigerate until ready to cook. 

In a sauté pan, heat the canola oil, re-season the burgers with salt and pepper, and sear in pan on both sides; remove and rest for a minute.

To Assemble and Serve:
On a flat top or large pan gently toast the small brioche buns. Spread ketchup on the bottom of the bun and mustard on the top. Place the duck burgers on the bun and top with arugula; put a dollop of the onion jam on top of the arugula. Plate burgers and serve.       


 
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  • 2009 Napa Sonoma Rising Star Duncan Gott of Taylor’s Automatic Refresher
  • Recipe for Micro Squab Burgers with Fig Ketchup Jelly, Chef Morou of Farrah Olivia –Alexandria, VA
  • 2009 Seattle Rising Star Chef Maria Hines of Tilth
  • Photo Gallery: Chef Julie Petrakis of The Ravenous Pig – Winter Park, FL


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