Can I make the beetroot chutney in advance?

Yes, you can make the beetroot chutney in advance and store it in the refrigerator. It will stay good for several days.

Can I make the mini burgers in advance and reheat them?

Yes, you can make the mini burgers in advance and reheat them later. Store them in the refrigerator and warm them up in the oven or microwave before serving.

What side dishes go well with the mini burgers with smoked duck?

You can serve the mini burgers with side dishes such as a green salad, fries, sweet potato fries, or coleslaw.

Mini burgers with smoked duck and beetroot chutney with raspberries

Name: Mini burgers with smoked duck and beetroot chutney with raspberries
Cook time: 30 min
Total time: 30 min
Yield: 6P
Ingredients: 140 g smoked duck breast sliced; 1 container of watercress; 6 mini burger buns plain; 100 g roquefort; 50 g fine pickles; For the chutney:; 1 soft onion; 200 g cooked beetroot; 150 g raspberries ❄; 1 tbsp honey; 3 tbsp crème de cassis; 1 tbsp sherry vinegar; 2 tbsp olive oil; 2 sprigs of thyme; Pepper and salt

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30min

•

Easy

Do you want to get started with mini burgers with smoked duck and beetroot chutney with raspberries? Discover the full recipe here!

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Ingredients

What do you need?

Quantity: 6P

140 g smoked duck breast sliced
1 container of watercress
6 mini burger buns plain
100 g roquefort
50 g fine pickles

For the chutney:
1 soft onion
200 g cooked beetroot
150 g raspberries ❄
1 tbsp honey
3 tbsp crème de cassis
1 tbsp sherry vinegar
2 tbsp olive oil
2 sprigs of thyme
Pepper and salt

140 g smoked duck breast sliced
1 container of watercress
6 mini burger buns plain
100 g roquefort
50 g fine pickles

For the chutney:
1 soft onion
200 g cooked beetroot
150 g raspberries ❄
1 tbsp honey
3 tbsp crème de cassis
1 tbsp sherry vinegar
2 tbsp olive oil
2 sprigs of thyme
Pepper and salt

Preparation method

How do you make this?

Start with the chutney: sauté the chopped onion in a small saucepan with the oil. Add the honey and let it caramelize. Drizzle with the crème de cassis and vinegar, sprinkle with thyme, and add the raspberries along with the finely diced beetroot. Season with pepper and salt. Cover the pan and let it simmer on low heat for 15 minutes. If necessary, let the liquid reduce a bit and let it cool completely.

Slice the roquefort into thin slices and the pickles into fine sticks. Open the buns and grill them. Top each bun with roquefort and 5 slices of duck breast. Add the pickles and finish with chutney and watercress. Insert a skewer through each burger or replace it with a small pine twig if desired.

Tip: you can keep the rest of the chutney in the refrigerator for another 2 weeks. Serve it with a cheese platter, charcuterie, or meatloaf.