Hamburger
600 g of duckling
300 g of shank
100 g of smoked bacon 1 tablespoon of all-purpose seasoning without pepper
2 tablespoons of parsley stalks
2 tablespoons of chopped spring onion
Covering
1/2 cup Soya Soya Oil for frying
6 medium slices of tomato 6 heaped tablespoons of grated mozzarella 6 cherry tomatoes for garnish
Fresh green leaves of basil, oregano, parsley, or others, to taste
In a food processor, put the duckling and shank through a coarse grinder. Add the bacon and grind again, or pass the meat through a butcher's grinder twice. Place it in a bowl, add the complete seasoning without pepper, the stalks of parsley and chives and mix well until a homogeneous dough is obtained. Shape the meat into 6 burgers about 10 cm in diameter and refrigerate for at least 30 minutes. Heat a little Soya Soya Oil in a deep frying pan or griddle. Add two burgers at a time and let them fry well, first on one side and then on the other. Use a spatula to press down on the meat. Repeat with the rest of the burgers. After frying, place them all in the frying pan, add the tomato slices and mozzarella cheese and cover just to let the cheese melt. If you prefer, you can do this step in a conventional or microwave oven. Garnish with cherry tomatoes and parsley.
