Koopers Turducken Burger - cooking recipe

Ingredients

2 1/2 ounces ground turkey breast
2 1/2 ounces ground chicken breast
2 1/2 ounces skinless duck breasts, ground
1 tablespoon minced shallot
1 teaspoon fresh sage, chopped
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh tarragon, chopped
1/2 teaspoon kosher salt
1/2 teaspoon fresh coarse ground black pepper
4 brioche buns
Baby Spinach
2 tomatoes
4 slices of irish porter cheddar cheese
2 ounces bacon grease
8 slices bacon
Cranberry-Dijon Mustard Sauce
1/2 cup cranberry puree
1 tablespoon mayonnaise
1 tablespoon Dijon mustard
1 tablespoon fresh parsley, chopped
salt and pepper

Preparation

* Personal note:
I suggest that you soak your duck breast in very cold light brine for 24-48 hours to get the gamey flavor out of it. Change the brine after each day.
Brine Recipe:
4 cups water.
1/4 cup salt.
1/4 cup Brown Sugar.
Heat water to boiling, dissolve salt and sugar into water. Let brine cool completely before submerging duck breasts in chunks. I recommend placing it into the refrigerator to get it cold.
Patties:
In a bowl, add the meat, herbs and salt and pepper. Mix all together well done making 8-oz. each patty.
Grill your Turducken patties to minimum 165 degrees and melt your Irish Porter Cheese on them. The bacon grease adds fat, we want to aim for a 80/20 mix of meat to fat, much like ground beef.
To build the burger:
Brioche Bun.
2 Bacon Strips.
Baby Spinach.
Tomato.
2 Oz of Cranberry-Dijon Mustard Sauce.
Turducken Patty + Cheese.
Brioche Bun.
Sauce:
In a small bowl, mix all ingredients together.