Hamburguesa volcánica de pato Luisiana Granja Luisiana

Volcano Louisiana Duck Burger


BUNS (4):

  • 250 gr of t65 wheat flour
  • 2 tablespoons organic charcoal
  • 120 ml homemade oat milk
  • 2 tablespoons of Organic Virgin Olive Oil
  • 1 pinch of salt
  • 15 gr of fresh yeast
  • Unroasted sesame seeds


  • Duck burger without antibiotics @granjaluisiana
  • Baby spinach shoots
  • 4 slices of Cheddar cheese
  • 1 conference pear
  • 2 caramelized spring onions
  • 1 old potato for the soufflé potatoes
  • Salt and pepper


  1. Mix all the ingredients for the bread dough, except the sesame, with a whisk or a bread maker. Knead with your hands and obtain a ball of dough that does not stick, add flour if lime. Let rest in a container with 1 clean cloth, approx. 60' until the dough doubles.
  2. Cut the onions and poach in a covered casserole, mix in their juice for 40 minutes approx.
  3. Heat the oven to 180º C, make 4 equal balls and flatten them a little on kitchen paper. We spread them in milk and sprinkle the sesame. We bake about 15 minutes. Take out and cool.
  4. Cut the pear and wash the shoots. Heat 2 saucepans with EVOO, 1 low heat, another high heat. Cut the potatoes into 3 mm squares with a mandolin, dry well, fry in the saucepan over low heat and when they start to brown, quickly add them to the saucepan over high heat and they will sufflate. It is a difficult step, but NOT impossible. Then comes the MAGIC.
  5. Heat the hamburger in a pan, cook it back and forth with a pinch of salt. Cut the bread in 1/2 and assemble how you like.

Bon appetit!

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