The Tur-Duck-En has escaped Thanksgiving dinner and made it onto the burger menu at Beer Kitchen in Westport. Two bites into the Tur-Duck-En and one thing is clear -- this is the meatiest non-beef burger in Kansas City.
You may have thought a chicken burger would be light, but you'd be wrong. This is a thick slab of exceptionally moist chicken. And it's underneath a fat handful of what's called duck confit that is more like shredded duck meat. A few slices of turkey bacon, fontina cheese and red-onion jam round out the burger. There's cranberry ketchup on the side, a nod to Thanksgiving that is more sweet than tart.
The fatty richness of the shredded duck makes the sandwich. The turkey bacon is a good twist; I just wish it had been a bit crispier. The fontina cheese and red-onion jam have some punch but are drowned out by the sheer poundage of fowl. This burger does improve on the traditional turducken because the brioche bun manages to keep the sandwich intact, unlike the difficulties presented by slicing.
At $10, you can expect to leave full -- the Tur-Duck-En is a bellybuster. Even without a small side of fries ($3.50 but big enough to split), this is plenty of food. Whether it's tryptophan or the act of eating the better part of three different birds, the Tur-Duck-En -- true to to its Thanksgiving namesake -- left me feeling like all I wanted to do was take a nap.
Is it good for your productivity at the office? No. Is it a worthy addition to the stacked burger roster in Kansas City? Absolutely.
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do you realize how ignorant that comment sounds? it IS in Westport, four doors away thant blanc first opened it's doors, and actually locals AND non-locals loved the place so much that they had to expand into a bigger place about a mile away! have you EVER been to blanc? a place that supports locals AND locals love?
Beer Kitchen is my favorite place in town. The Braut Burger has me never wanting a regular bratwurst again.
This burger (sandwich?) sounds delicious! I might have to make Burger Kitchen our restaurant of the week next week, depending on whether I can kick my sushi craving before then...YUM.
Beer Kitchen is one of Westport's best kept secrets. I've been wanting to try the Tur-Duck-En but have always gotten seduced by some of their other great choices. You've convinced me, Jonathan, to give it a shot the next time I'm in there for something other than one of the Brewmaster Dinners or one of their scrumptious breakfasts.
No. They know it would be "fontana di formaggi," and also to steer clear of cheese capable of going through a fountain.
While at Subway yesterday, I noticed a notation next to the Cold Cut Trio that said all three meats were turkey based. Call me old fashioned, but when I order a sandwich featuring bologna, salami and ham, I expect to get my week's worth of pig rectum.
Turkey bacon is disgusting-in taste,the way it's made, and in using the word bacon to describe itself. Turkey bacon lovers need not reply.
The rest of the sandwich looks OK though.
I'm pretty sure 95% of Lee's Summit would see the words "fontina cheese" and think it's Italian for "cheese fountain."
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