This past month I've come up with another special at my food truck. I got inspiration for this burger from a dish I had in Kuching Sarawak which was a Chinese dish they called 'Mango Duck'.
So the basic idea of it is mango and duck but I brought some French technique as well as a mango salsa and a mango chutney to the mix. It's also drizzled with some of our signature smokey BBQ aioli which I suppose makes this a French + American + Mexican + Indian fusion burger.
For the salsa, I used Thai mangoes, lime, jalapeno and some red onions all diced up and the lime juiced. Gotta make sure the mango is ripe. For this round my mangoes that I used weren't as ripe as it should be so after prepping them, just use them a few days later and it'll be perfectly sweet.
The chutney I made is basically water, mangoes, some sugar and a blend of Indian spices. Some of the spices were ground cloves, cardamom, fenugreek, cumin, turmeric, and some other spices
After they are soften, just mash them up together to the consistency of jam and there you have a jammy mango chutney.
The French part of this burger is the duck itself which I did a basic salt cure on the meat then rinse the salt off and then confit it in duck fat and palm oil with some aromatics like garlic and black peppercorns. Confit in an oven at 145 degrees celcius for about 3 hours and you've got super tender fork duck that's to die for.
All this sandwiched in between our handcrafted wholemeal buns make this super delicious fusion burger you'll ever have.
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