Thai-Style Duck Sliders with Spicy Pineapple Slaw
Ingredients
-
1
12 oz. Maple Leaf Farms Ground Duck Meat
-
2
1 Shallot, minced
-
3
1 Tbsp. Lime Juice
-
4
2 Tbsp. Brown Sugar
-
5
2 Tbsp. Asian Fish Sauce
-
6
1/2 cup Mayonnaise
-
7
2 tsp. Red Curry Paste
-
8
1 Tbsp. Asian Fish Sauce
-
9
2 Tbsp. Lime Juice
-
10
2 cups Napa Cabbage, thinly sliced
-
11
1 cup Pineapple, chopped
-
12
1/2 cup Radishes, chopped
-
13
1/4 cup Salted Peanuts, chopped
-
14
1/4 cup Fresh Cilantro, chopped
-
15
8 small Slider Buns, split and toasted
Directions
-
1
Preheat a large skillet or griddle over medium-low heat.
-
2
Combine ground duck, minced shallot, lime juice, brown sugar and fish sauce in a large bowl, mixing to incorporate uniformly. Divide mixture into 8 patties. Grill patties on the preheated pan about 3-4 minutes per side, until just cooked through.
-
3
While the patties cook, whisk together mayonnaise, red curry paste, fish sauce and lime juice. Combine napa cabbage, pineapple and radishes in a large bowl, then toss with the dressing. Add peanuts and cilantro, and toss lightly to combine.
-
4
To serve, place a slider patty on each of the toasted slider buns. Top with about 2 tablespoons of the slaw, add the top of the bun and secure with a skewer. Serve immediately.
These rich, flavor-packed mini burgers feature a spicy kick and will be the talked-about bite at your next party.
