Pan-Asian Duck Burgers with Thai Green Papaya Slaw and Five-Spice Mayo
1 cup mayonnaise
2 tablespoons soy sauce
1 (1-inch) piece fresh ginger, peeled and grated
1 teaspoon five-spice powder
1 cup shredded papaya
1 small carrot, julienned
1/2 small onion, julienned
2 tablespoons fresh mint leaves, chopped
2 tablespoons coconut milk
2 tablespoons peanut oil
1 tablespoon fish sauce
1 teaspoon Sriracha hot sauce (or other Asian hot sauce)
2 pounds ground duck
2 cloves garlic, finely minced
1 teaspoon ground turmeric
1 teaspoon ground cumin
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
Vegetable oil, for brushing on the grill rack
6 sesame seed hamburger buns, split
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make Ginger Five-Spice Mayo, in a small mixing bowl, combine mayonnaise, soy sauce, ginger, and five-spice powder; mix until well combined. Refrigerate until serving.
To make Thai Papaya Slaw, in a medium mixing bowl combine papaya, carrot, onion, mint, coconut milk, peanut oil, fish sauce, and hot sauce. Mix well to combine.
To make the patties, combine the duck, garlic, turmeric, cumin, salt, and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns.
Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, just until done, about 4 minutes on each side for medium-rare. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly.
To assemble the burgers, place a generous amount of Ginger Five-Spice Mayo on the cut sides of the buns. On each bun bottom, place a patty and an equal amount of Thai Papaya Slaw. Add the bun tops and serve.