Blended Burger Bao

Peking Duck, Mushrooms, Teriyaki Mayonnaise, Wild Blueberry-Hoisin Ketchup, Cabbage Slaw

Chef Jennifer Cox of Levy Restaurants | Chicago

---

Adapted by StarChefs | October 2018

INGREDIENTS

Blended Burger Patties:
Yield: Seven 5-ounce burgers
6 ounces cremini mushrooms caps 
2 ounces oyster mushroom caps
1¼ ounces shiitake mushroom caps
1 pound plus 6 ounces duck breast, chilled
2 ounces duck fat, chilled
4 ounces green onions, roots trimmed
½ ounce Szechuan pepper salt

Teriyaki Mayo: (Yield: 7 cups)
6 cups Kewpie mayo
1 cup Kikkoman less sodium teriyaki glaze
¼ cup Kikkoman sriracha sauce

Slaw: (Yield: 2 cups)
¼ cup lemon juice
1 cup Kikkoman rice vinegar
1½ teaspoons salt
½ teaspoon sugar
6 ounces shredded cabbage slaw mix
4 cloves garlic, minced
1 teaspoon Kikkoman sriracha
2 ounces mung bean sprouts
2 ounces shredded carrots

Wild Blueberry-Hoisin Ketchup: (Yield: 7 cups)
¼ cup canola oil
1 cup minced shallot
2½ tablespoons microplaned ginger
4 cloves garlic, minced
2 quarts wild Maine blueberries, frozen
1 cup Kikkoman rice vinegar
1 cup Kikkoman hoisin sauce
Kikkoman sriracha sauce

To Assemble and Serve:
All-purpose flour
Beaten eggs
Kikkoman panko breadcrumbs
Vegetable oil
Cilantro leaves
7 bao buns, steamed and soft

METHOD

For the Blended Burger Patties:
Chill, prepare, and assemble meat grinder with a fine die. Using a food processor, finely grind mushrooms; do not completely pulverize. In a large bowl, combine ground mushrooms; chill. Remove skin from duck and set aside for another purpose. Cut duck meat into strips. Grind duck and keep ground meat chilled. After all duck is ground, grind a second time. Grind green onions into a large, chilled bowl with ground duck, fat, Szechuan pepper salt, and ground mushrooms. Using a spoon (so as to not melt the duck fat), combine mixture. Spread onto a sheet tray and chill. Quickly and carefully form into 5-ounce patties; chill or partially freeze.

For the Teriyaki Mayonnaise:
In a bowl, combine all ingredients, adding teriyaki a little at a time to make sure it’s right. Cover and refrigerate.

For the Slaw:
To a small pot over medium heat, add lemon juice, vinegar, salt, and sugar. Simmer until sugar and salt dissolve. Add cabbage, garlic, and sriracha. Remove from heat, stir to combine, and set aside to marinate at least 30 minutes, stirring occasionally.

For the Wild Blueberry-Hoisin Ketchup:
In a pot over medium heat, warm oil, add shallots, and cook until translucent. Decrease heat, add ginger and garlic, and cook until fragrant. Add blueberries, vinegar, and hoisin and cook 30 minutes. Season with sriracha. Chill.

To Assemble and Serve:
Prepare and heat flattop. Using standard breading procedure, bread patties. On the flattop, cook burgers 2 to 3 minutes, flip, and cook 2 to 3 minutes more. Drain Slaw, transfer to a bowl with cilantro, and toss lightly. Dress Slaw with Teriyaki Mayonnaise. Schmear 2 teaspoons Wild Blueberry-Hoisin Ketchup on inside of bao bottom. Top with burger followed by ¼ cup Slaw. Cap with bao top.

---