Koopers Turducken Burger

• 2 1/2 ounces ground turkey breast
• 2 1/2 ounces ground chicken breast
• 2 1/2 ounces skinless duck breasts, ground
• 1 tablespoon minced shallot
• 1 teaspoon fresh sage, chopped
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh tarragon, chopped
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh coarse ground black pepper
• 4 brioche buns
• Baby Spinach
• 2 tomatoes
• 4 slices of irish porter cheddar cheese
• 2 ounces bacon grease
• 8 slices bacon
• Cranberry-Dijon Mustard Sauce
• 1/2 cup cranberry puree
• 1 tablespoon mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh parsley, chopped
• salt and pepper

1. * Personal note:
2. I suggest that you soak your duck breast in very cold light brine for 24-48 hours to get the gamey flavor out of it. Change the brine after each day.
3. Brine Recipe:
4. 4 cups water.
5. 1/4 cup salt.
6. 1/4 cup Brown Sugar.
7. Heat water to boiling, dissolve salt and sugar into water. Let brine cool completely before submerging duck breasts in chunks. I recommend placing it into the refrigerator to get it cold.
8. Patties:
9. In a bowl, add the meat, herbs and salt and pepper. Mix all together well done making 8-oz. each patty.
10. Grill your Turducken patties to minimum 165 degrees and melt your Irish Porter Cheese on them. The bacon grease adds fat, we want to aim for a 80/20 mix of meat to fat, much like ground beef.
11. To build the burger:
12. Brioche Bun.
13. 2 Bacon Strips.
14. Baby Spinach.
15. Tomato.
16. 2 Oz of Cranberry-Dijon Mustard Sauce.
17. Turducken Patty + Cheese.
18. Brioche Bun.
19. Sauce:
20. In a small bowl, mix all ingredients together.

ground turkey, ground chicken, duck breasts, shallot, fresh sage, fresh rosemary, fresh tarragon, kosher salt, fresh coarse ground black pepper, buns, spinach, tomatoes, irish porter, bacon, bacon, mustard sauce, cranberry puree, mayonnaise, mustard, fresh parsley, salt

Taken from www.food.com/recipe/koopers-turducken-burger-511367 (may not work)