Burger de pato con mousse de boniato y queso de cabra Granja Luisiana

Duck burger with sweet potato mousse and goat cheese


BREAD (2 units):

  • 150 ml of milk/vegetable drink.
  • 20 ml of EVOO.
  • 1 envelope of baker's yeast.
  • 300 gr of whole spelled flour.
  • 1 tablespoon of date paste (1 or 2 medjoul dates).
  • 1 egg to varnish.
  • Toppings: toasted and black sesame seeds.


  • 1 medium sweet potato
  • 50 gr approx of goat cheese.
  • 1 medium onion.
  • 1 teaspoon of date paste.
  • A splash of EVOO.
  • Ground black pepper and salt.


For the bread:

  1. Add all the ingredients in a bowl. Tips: Temper the milk and mix first with the baker's yeast, the EVOO, the salt and the date paste (add a splash of hot water to the dates, rest for 10 min. and blend).
  2. Knead for 10 min. and leave the dough to rest for 1 hour in a container covered with a kitchen towel in the turned off oven.
  3. After the time has passed, make balls with the dough in the shape of hamburgers (in my case, two large balls came out).
  4. Beat an egg, varnish the balls and add the seeds.
  5. Bake for 12 min. approx. at 200° (the time will depend on the oven).

For the filling:

  1. Microwave the sweet potato for about 10 min. Once ready, let it cool down to be able to peel it and mash it with the help of a fork.
  2. Melt the goat cheese in the microwave and add together with the sweet potato puree and the spices. To get a mousse texture, I put the puree in a homemade piping bag.
  3. Finally, poach the julienned onion with the EVOO and when it is cooked, add a teaspoon of date paste to caramelize and cook for 5 minutes.

I love creating my own burgers from different ingredients, which one is your favourite?

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