Apology Contest

Hey there burger enthusiasts!  It's been a REALLY long time since I've written a review here, and for that I'm sorry.  Work has been crazy, and I've been keeping up with another daily blog since the beginning of the year.  Between that, and an upcoming move to Germany (I know, right?!), I've not been able to get a post up every week like I've wanted to.  BUT, I hope to get back on track once I'm settled in good ol' Hamburg.  I'm also looking for guest reviewers/bloggers who can help me take up some of the slack.  If you're interested, shoot me an email at theburgermenu@gmail.com.



In the meantime, I've got a contest for you all.  Tweet or Instagram a photo of you, or you and your friends, or your dog (or whoever really), looking sad with a burger, @burgermenu with the tag #burgerapology by Wednesday May 28th for a chance to win a $20 Umami Burger gift certificate!  Good at any Umami Burger location, get a free burger meal on The Burger Menu!  The winner will be drawn within a week of the contest closing.  Think you can be the saddest burger enthusiast?  Good luck!

Mess Hall

Los Angeles, CA
messhallkitchen.com



The Order: Mess Hall Burger, medium rare.  Slow onions, Vermont cheddar, b&b pickles, and smokey aioli on a brioche bun.
Side Order: Does not come with fries (add for $5 at lunch, $8 at dinner)
Lunch $10 - Dinner - $15
Drink Order: Stone IPA
Burger Menu Rating: 10.5/15




Located at Los Feliz Blvd and Hillhurst Ave. in Los Feliz, Mess Hall opened about a year and a half ago to widespread positive acclaim from local reviewers, but has remained relatively under the radar as a contender in the established Los Angeles burger scene.  Head chef Keith Silverton has created a menu that falls into the ubiquitous category American (new), with a wide variety of options designed to appeal to the young Los Feliz and Silverlake crowds.


The Fanny Bay Oysters were an excellent starter for the meal with mild brininess and a cucumber finish.

Here in Los Angeles, like in other major metropolitan cities, there has been a resurgence in oysters as relatively cheap artisanal fare.  The small selection of oysters here are moderately priced at around $3 each, and come with accurate descriptions.  Like everywhere else, the Oysters help get you in the door to then spend your money on other higher priced items, except that the rest of the menu isn't so outrageously expensive that you mind.  The entire menu is filled with upscale Southern food with items whose flavor pack a big punch to your mouth.  A fried chicken sando with honey mustard on brioche.  Buffalo wing confit.  You'll come here wanting to satisfy cravings for big flavors and balance them all with beer and cocktails.  The same applies to their burger which treads carefully at the edge of a flavor profile that could be a little too much.


This burger's onions are just pouring out all over the place.

When the Mess Hall Burger arrives, it's just ready to fall apart.  I mean, it's amazing that they've managed to pile all of the toppings onto the burger and maintain a clean plate.  As soon as you touch it it begins to ooze and drip cheese, onions and sauce.  "It sure is a... messy burger," my friend Will exclaims while eating.  Get it?  Messy?  But he's also correct.  This thing will end up everywhere.  Don't wear white when you come here, or you'll end up wearing this thing out.

First off, there are a ton of onions on this thing.  They're all sweet and delicious, but are a bit much.  Now, when you get a bite that has all of the ingredients they come together in your mouth to create an amazing and strong but balanced flavor that is at times sweet, tangy, salty and smokey.  It's just a delight to savor the cheddar with the onions, and when the little bit of sourness comes through from the pickles, it's like your mouth has died and gone to heaven.  There's plenty of cheese and pickles on this burger, but for some reason they're not evenly disbursed so many bites have a disproportionate amount of onions and when eaten alone they become overwhelmingly sweet.  My recommendation?  Remove the bun from the burger before attacking it, and use your knife and fork to more evenly disperse the toppings.  You'll be more guaranteed to have delicious bites every single time.

The meat is a custom blend of brisket, chuck and flank steak with a 70% lean to 30% fat ratio that is delivered from Niman Ranch up near San Francisco and ground daily in-house.  The large fat content in this burger is awesome, allowing a slightly larger margin of error when cooking and allows for good overall cohesion in the patty.  The one big detriment to the burger, however, was that it was a bit overcooked!  They were able to get a fantastic sear on the outside of the burger, so there was a little crunch to every bite, and the meat was nice and flaky, but if the burger is overcooked, you're going to lose points.  It's not as if the place was all that busy so that the chef was churning out order after order and couldn't keep an eye on the patties we ordered.  Regardless, at $10 for a lunch burger (no fries), this a really good deal for the amount of food, and the quality of the ingredients.  Next time I'd stress it being cooked correctly, but overall an awesome burger.  Also, don't miss out on their Monday Night Burger + Beer/Bourbon Deal for $15, or Tuesday night $1 Oysters!




Cooked Correctly: 4/5
Design/Ingredients: 3/4
Plating: 1/3
Value: 2.5/3

The Oinkster - March 2014 Burger of the Month

Eagle Rock, CA
www.theoinkster.com



The Order: The St. Patrick's Burger. A 6 oz. corned beef brisket and ground beef patty with a bubble n' squeak fritter, Oinkster mustard, and pickles on a potato bun.
Side Order: No side.
 $9
Drink Order: Lucky Charm Shake ($6)
Burger Menu Rating: 8/15




If I've said it once, I've said it a thousand times.  The Oinkster's burger is hands down my favorite pedestrian burger in Los Angeles.  They began their official Burger of the Month specials in late 2012 and since then have produced a variety of interesting creations.  From the Little Bear Burger to the Oklahoma Onion Burger, to the Chili Cheese Dog Burger, The Oinkster's creations are generally interesting takes on either classic burgers, or classic meals made into burgers, and are often in response to the upcoming season or holiday.  This month's burger attempts to tackle a "classic" Irish dish, Corned Beef and Cabbage, and it does so with some success, but leaves something to be desired.  It turns out that Corned Beef and Cabbage is about as truly Irish as green bagels are, so if The Oinkster missed the mark a little, we'll forgive them. A little


The Bubble n' Squeak Fritter nicely formed and placed on top of the patty.

When this burger comes out, you might ask yourself, "is this a hash brown?!" You wouldn't be that far off.  A Bubble n' Squeak is a traditional English dish made from leftover roasted vegetables, generally potatoes and cabbage.  It is so named because of the sounds it makes as it cooks in the pan.  The Oinkster's version is a little bit bland.  Having deep fried their version, the potatoes and cabbage are surrounded by a layer of breading which is a bit extraneous next to the potato bun.  The potatoes in the fritter don't provide much more than a mushy mouthfeel next to the cabbage, which is slightly sour and left me wanting more.

The corned beef brisket and beef patty is certainly an interesting choice for the burger, but ultimately falls short as a choice for a burger meat blend.  Brisket is cooked to tenderness over a long time, and when it's done, there's almost no fat left to hold it together.  Adding back in some ground beef to up the fat content was a solid choice, but ended up playing down some of the brisket flavor.  The end result was a strange combination that left me unsure of what flavor I should actually be tasting.  It had some of the saltiness for sure, but overall the meat was a little bland.  Or maybe the meat wasn't bland, but was just being completely overpowered by another ingredient: the mustard.


The corned beef had its distinctive pink color.

I've had the Oinkster Mustard a few times before.  It's extremely strong, and on this burger, having a lot of it is a detriment to the overall balance of flavor.  I understand that a lot of people eat their corned beef with mustard, but having a large amount smeared on the bottom of this burger just doesn't work.  Stacking order people!  The ingredients towards the bottom of the burger get the most tongue-time and influence all the flavors that come after!  So with this burger, what I tasted was mostly mustard, with a little bit of corned beef flavor.  Next time use less!


It sure is a good looking combo though.

This burger, like all their other sandwiches, does not automatically come with a side.  As always, the fries at The Oinkster as delicious.  But I wanted to get my hands on that shake, and I knew that if I ate the burger, fries and drank a shake that I would regret it for hours after.  The Lucky Charms shake is absolutely delicious and there are giant marshmallows throughout the thick beverage, but therein lies the ultimate problem!  My mouth was so tired from trying to suck those large chunks of cereal through the tiny little straw.  Either get a bigger straw, use a spoon, or avoid this shake!  But seriously, it was delicious.




Cooked Correctly: 5/5 Corned beef - no choice
Design/Ingredients: 1/4
Plating: 1/3
Value: 1/3

Burgeramt

Hamburg, DE
burgeramt.com



The Order:
Phil - Chilliiie Cheese Burger, medium rare. With nachos, jalapeños, Gouda, Chillisauce, fresh onions, roasted onions, pickles, tomato and lettuce.
Kristin - Bacon Guacamole Burger, medium rare. With bacon, guacamole (Avocado Creme), fresh grilled peppers, roasted onions, braised onions and lettuce.
Side Order:
We both added fries and salad for €2.20
Phil - €4.90 + €2.20 = €7.10
Kristin - €4.90 + €2.20 = €7.10
Drink Order:
Phil - Berliner Pilsener
Kristin - Astra Alsterwasser
Burger Menu Rating: 8/15
Kristin's Burger Menu Rating: 9/15




Welcome to the new year!  I know I've been absent for a long time and you've all been wondering where I've been.  Don't lie.  I know you've missed me and all the delicious, and not so delicious, burgers that I write about.  I've been spending time working on another blog that I've started, which if you haven't seen yet, you should check it out.  If you don't follow it this year, you'll miss it!  Anyways, for my first post of the new year, the first post of February, I've got something a little different.


Kristin, the budding burger connoisseur.  Taking things very seriously.

I spent over a month in Germany at the end of last year and ate quite a few burgers during my stay.  My lovely girlfriend Kristin has been a great sport when it comes to my obsession with burgers, and they're starting to grow on her to the point that she's becoming very critical of the burgers that we eat together.  It brings tears of joy to my eyes, let me tell you.  So today what you get is a tandem review in the form of a conversation between Kristin and I!



PK: When the burgers first came out they were huge!  Right?  They looked really big!

KT: Yeah, and I can not finish it.

PK: Yeah.  It's a good amount of food, but for a burger that's so big, the patty itself is surprisingly small.  Surprisingly thin.  What did you think with your first bit of the burger?

KT: I missed the flavor! I wanted something really delicious to bite into.  And it has a little bit of a burned flavor.  Maybe it's because of the bacon that it tastes a little bit burned?  But it also has a weird aftertaste.  Do you say this?

PK: Yeah.

KT: Maybe also a little bit too much onion for my taste. So maybe that's the reason that I didn't like it so much.  I was hoping that it would have a little bit more guacamole, since it's called Bacon guacamole.  So they should use less onions, and more..

PK:  More of what the actual name is.

KT: And also maybe serve it with guacamole so that you can dip the burger.


Weird stacking order, and an over cooked burger.

PK:  Sure!  It was the same on mine.  It's called the Chilliiie Cheese Burger but there was almost no chili on it. And usually on a Chili Cheese Burger the cheese is melted, or on any burger the cheese is melted, but here it's separated by a layer of tortilla chips and jalapeños so the cheese is ice cold.  But definitely, the big problem here is that my burger is overcooked.  Is yours?

KT: Yeah.

PK: Yeah. And if the standard here is medium rare—

KT: That's not medium rare.

PK: That's not medium rare. They're doing something a little wrong.

KT: But yours is more..

PK: Pinker than yours. Sure.  But mine is only medium.  But yours is—

KT: Look at mine. It's like a Frikadelle.

PK: Yours is gray.  What'd you say?

KT: A Frikadelle.

PK: Oh, sure! Ha.  But honestly, the best thing about my burger is the jalapeños.  The jalapeños are really good.  They're not so hot.  They're spicy and smokey.  They're really good.  And the tortilla chips are a nice touch, but the stacking order on this burger is a little off.  What about the fries?


The fries. A little boring.  Or as Kristin put it: boring, boring, boring.

KT: If I say boring, boring, boring, then I mean boring, boring, boring.

PK: Yeah. I agree. They're undersalted, maybe, there's not enough—

KT: Yeah.

PK: They're certainly cooked correctly. Right? They're—

KT: They're missing the salt.

PK: It's just the flavor.

KT: Yeah.

PK: Overall though. Kind of disappointing. You certainly do get a lot of food. I'm three quarters of the way through my burgers and I can not finish.  I might.. still, but—

KT:  Ha.

PK: But I would be pushing it. Would you come here again?


The entire place is lined with music and movie posters. And they play movies like Lawrence of Arabia.

KT: The atmosphere is cool. With some people to go out and have a great time, yes. But not if I wanted to eat a burger. Like, if I said "I want to eat a burger tonight," I would not come here.

PK: I agree.

KT: I would go to one of the other places we've been in the last few—

PK: I mean it's more.. Definitely for the atmosphere, and if I want to eat a cheap meal.  A cheap meal that's.. okay.

KT: Yeah, this you have to account for also.

PK: I mean, €4.90 for a burger, that's, what, $6.60 for a burger.  That's a good deal for this size, for this amount of food.  Because the patty is thin, but it's big, it has a big circumference.

KT: That's also maybe Berlin.  In Berlin a lot of stuff is cheaper.  Like, how much have we paid for a burger in Hamburg? Like ten or twelve bucks.

PK: For a good burger. Yeah.

KT: It's, for me, now I'm eating burgers more often, so I can.. Now I'm eating more more burgers so I can see the difference.




Phil's Burger Scores:
Cooked Correctly: 3/5 (extra point taken off because medium rare is "standard.")
Design/Ingredients: 1/4
Plating: 1.5
Value: 2.5 (Here's the kicker to this rating!  The cost is great for the amount of food you get.)

Kristin's Burger Scores:
Cooked Correctly: 2/5
Design/Ingredients: 2/4
Plating: 2/3 (Liked the dishware!)
Value: 3

P.S. Burgers

Mineola, NY
www.psburgers.com



The Order: The P.S. Paris, medium rare.  With a fried egg, sauteed spinach, gruyere, smoked bacon, and Dijon honey mustard.
Side Order: Gruyere Fries (+$1.75)
$8.95 + $1.75 = $10.70
Drink Order: Coca-Cola
Burger Menu Rating: 8.5/15




This relatively new and tiny little place in Mineola right by the train station has caught my eye numerous times as I made my way down 2nd St. to the Black Sheep Ale House (hands down the best beer bar in Nassau County).  Brightly lit, and sparsely decorated, P.S. Burgers stands out from the rest of the stores (Wong's Noodle House, St. James, etc.) on the street.  With windows emblazoned with stamps featuring the likeness of burgers, P.S. Burgers promises burgers themed and styled from cuisine around the world.


Brandon and Kana.  Super excited about eating burgers.  Who wouldn't be?

Accompanied by my friends Brandon and Kana, I finally made my way inside P.S. Burgers for a late lunch.  The place was basically deserted, and was spotless.  There was no evidence that prior to our being there, the restaurant was packed, churning out burger after burger.  But luckily for us there was no line, so our wait time was short (I've heard that peak hour wait times here are upwards of 15 minutes - not very fast).  I was surprised, though, when I was able to order my burger cooked medium rare.  A place like this, with what were evidently thin patties, often doesn't allow, or even try, cooking the burgers to temperature.


The yellowing of the picture doesn't do it justice.

Well the burger was overcooked.  I'm sure they tried to make it medium rare, and given such a small patty, I'm surprised they even tried, but it was still overcooked to medium well (-2).  The other disappointing thing about the burger was that the fried egg was cooked over well.  I wasn't given a choice, but with an egg on a burger, I've come to expect it to be at least over medium, if not over easy.  Who doesn't want delicious runny egg yolk all over the burger?!  That being said, those were the only two disappointing things about the burger.  There was so much flavor involved in this burger that it was hard to stop and think about what I was eating!  The cooked spinach with the egg and bacon worked really well.  It was like eating breakfast on top of my burger.  The bun - I went with the brioche - was slightly charred, but not too much.  It was fantastic for sopping up the juices and holding the entire burger together while not overwhelming with the additional char flavor.




Gruyere Fries.  Sounds amazing right?  Totally not worth it for the amount of actual cheese on the fries.  But, had there been more, it would have ended up a cold lumpy cheese mess.  I'd skip the Gruyere Fries and go for the regular fries.  The sweet potato fries were also soggy and disappointing.

What's great about the menu here are the options.  Not only is every burger interesting, but you can specify what bread, what meat, what everything.  Not that that's anything new in the burger world, but the ingredients here are really good.  The price point is also a little high, but given the options, it's something I'm willing to look past.  They also just recently opened up a second location in the West Village, and at both locations you can order online for pick up, or delivery.  I'd definitely make another trip back here to try some of their other burgers, but stress that they really shouldn't leave the burger on the grill as long as they think they need to.




Cooked Correctly:  3/5
Design/Ingredients:  2.5/4
Plating:  1.5/3
Value:  1.5/3

Roberta's

Brooklyn, NY
www.robertaspizza.com



The Order:  Cheeseburger, medium rare.  With American cheese, romaine and onion on a Potato bun.
Side Order:  Comes with flash-fried potatoes.
$12
Drink Order:  Mission IPA
Burger Menu Rating:  6/15




When I went to Roberta's in Bushwick, I didn't have very high expectations for a good burger from a decidedly pizza-oriented restaurant.  However, I think I saw somewhere that someone else had given it a positive review, so why not, right?  This burger is only available on their lunch menu, so don't even try to get this one at any other time.



The whirling bustle that is the Roberta's pizza kitchen.

When you walk in, the first thing you see to your left is the kitchen, a bustling whirl of pizza-making activity.  The chefs are all hard at work cranking out pizza after pizza for the myriad customers seated at the benches throughout Roberta's.  The entire place is fairly bright and open, and there's a great community vibe.

First of all, the bun was toasted which is great, but the problem was that it was incredibly greasy.  It's also got a lot of salt content for some reason (maybe heated with a pad of salted butter on it, or spread on it?).   My fingers were greasy and messy, and not from the meat or meat juices, but just from the bun itself.  Otherwise, it was nicely toasted with a decent crunch and a softness to the inside.

The meat was a decent medium coarse grind, but unfortunately that's where the good things I can say about the meat stop.  The meat was worked way too much, to the point that the consistency was almost like pate, and it was so undercooked that some parts were almost raw (-3).  I appreciate a burger that's cooked to a good medium rare, but when parts of the meat are cold, and I can use my knife to spread the meat easily on the plate, there's definitely something wrong.  The patty was extremely greasy as well, soaking the bottom bun.  Disappointing.  Oddly enough, eating a small piece of the meat and then the bun on its own revealed that the bun was the salty culprit and NOT the meat, which was not nearly salted enough!




Undercooked goopy meat!  Definitely not medium rare.

The romaine and onions were crisp and fresh, adding a nice crunch and brightness to the overall burger flavor.  However, the only real other burger flavors here were oil and salt to the flavors of the toppings doesn't really go so far as to make this a good burger.


Another shot of undercooked meat. For good measure.

The trend of the meal being too salty continued with the fries!  Oh joy!  More salt to help balance out the flavors of salt and grease in this meal.  The fries' only real problem was the saltiness.  They were meaty and perfectly cooked, and maybe being over-salted would have been forgiven if not for the burger, but in this meal, they started out playing one man down.

The meal comes with mayo, ketchup and deli mustard on the side for the fries.  I recommend adding some combination of the mayo and the mustard to the burger to make it palatable, and leave the ketchup for the fries, or don't use it at all.  The ketchup adds more salt to the, already, salty meal, but the mayo and mustard round out and add other flavors.  The general consensus at the table was that the overall the meal was just too salty and greasy.  All three of us couldn't finish our burgers or fries.  You can see from the pictures below that this place is pretty cool though.  They throw a block party every year, and recently opened an outdoor area that can also be rented for events.  But the burger is not something you want to order.  Roberta's is a pizza restaurant.  They, and you, should stick to what they do best.




Cooked Correctly:  2/5
Design/Ingredients:  1/4
Plating:  2/3
Value:  1/3

Zsa Zsa Burger

Berlin, DE
www.zsazsaburger.de



The Order:  The Daffy Duck.  Fried duck with hoisin yoghurt and plum dip.  Lettuce, tomato onion and pickles on the side.  Choice of sour dough (mistranslation - should be white) or whole wheat.  No choice of how to cook the duck (-1).
Side Order:  Comes with home fries and cole slaw
€11,30
Drink Order:  Heineken (on tap! - Woo Germany!)
Burger Menu Rating:  7/15




Located in the northern part of Schöneberg in Berlin, and right near the Nollendorfplatz U-Bahn station on Motzstrasse, Zsa Zsa burger sticks out amongst its surroundings, especially at night.  All around are tattoo parlors and leather shops, and not a single one of them are open past 7pm.  There are a couple other restaurants or cafes scattered around that are open, but none are so brilliantly lit up, or quite so trendy as Zsa Zsa is.  As you walk into the brightly lit restaurant, you're greeted by sparsely adorned walls, mirrors, antique odds and ends, and a deer skull.  These kinds of stylings are all the rage in Berlin these days, as trendy cafes pop up all over.  Mostly, though, they're all cafes and coffee shops.  In Zsa Zsa we have a burger restaurant.


Look how fancy this place is.

Zsa Zsa is clearly catering to both foreigners and German natives (they give you forks and knives in a bucket on the table so you can make your own choice).  As we sat down, we noticed three different parties of English-speakers scattered throughout the restaurant, so they're definitely doing something right in that regard.  Whether that's because their website is in both English and German from the get-go, or for some other reason, is unknown to me.  The menu is also both in German and English, and starts off slowly with the usual classics, but then things get crazy!  You've got your hamburger, breakfast burger, mexican burger, and Blue Cheese Burger, but then you've got a Cuban burger, a Spanish (Iberico) burger, an Italian burger, Asian, African, duck, and chicken!  Check out the Egyptian: beef with dried figs, goat cheese and thyme honey au gratin. What?! That sounds amazing.  A great array of flavors here.  You could come here all the time and not get bored.


The Egyptian.  This one was ordered medium. Cooked correctly.

First of all, the onions that came with my burger weren't regular uncooked onions.  They were fried onions.   That's fine, but you've got to be specific on your menu!  I looked at my burger, which consisted of mere pieces of duck, then looked at the pile of toppings and decided to dump them all on top of the burger.  Then I tasted the plum sauce.  Wham.  Loads of flavor here, and pieces of plum mixed in as well.  The sauce was sweet, but not tangy or anything else, but this sugary explosion didn't need a built in counterpoint to balance it out.  The duck and onions would do that.  So instead of using it as a 'dipping sauce' I slathered it on the bun.   The bun, by the way, wasn't Sourdough.  There was a bad translation though, and that was definitely disappointing.  The flavor of Sourdough would have been excellent on this kind of burger.  But, the end result was pretty good.  The plum sauce was sweet and mixed with the salty flavors of duck and onion, the burger was quite tasty.  Unfortunately, the hoisin yoghurt was totally overpowered. When tried on its own it didn't do much anyways and just kind of tasted like yoghurt.  What was nice was that the duck had the skin and fat on it. It was cut into strips and laid on the bun.  It kind of paled in comparison to my girlfriend's beef burger, but with everything piled on, it was pretty substantial.


Skimpy duck pieces on my Daffy Duck.

This, unfortunately, doesn't really count as a burger. It wasn't even a patty of any kind. I expected the duck to be ground quickly post cooking into a patty, or to have it at least be a full piece of duck, or even to have a big pile of duck to make an impressive sandwich, but the slim amount of duck, combined with its overall lack of burger-ness was a bit disappointing.  The duck was also overcooked.  Sure the skin was fried and crispy, but the meat itself was cooked to medium/medium-well, and when you're serving duck breast, you DEFINITELY want it to be medium rare.  It's far juicier, and the meat isn't all tough and unsatisfying.  So all in all my burger was a bit unsatisfying.  Sure I was full afterwards, but there was a wow-factor in this burger that I was expecting because of the ingredients.  Not like my girlfriend's burger.  Which looked and tasted awesome.


I'd totally come back for this.

The fries also left something to be desired.  Uniformly cooked, and seasoned with a bit of salt, the flavor, even with ketchup, didn't stand up to the strong sweet and salty flavors. They were a bit thickly cut too.  They weren't quite the size of steak fries, but bigger than a normal medium cut.  On a side note, the more I eat burgers and fries, the more I feel like chefs add on the fries as an afterthought with no concern to how the flavors pair with the burgers they're being served alongside.  The cole slaw as an additional side was nice.  It was tangy, a little bit sour, and the carrots and cabbage in it were crisp.  It was actually some damn good cole slaw.

So what would bring me back to Zsa Zsa?  Besides the Egyptian?  All the other beef burger options.  And the add-ons.  Basically any ingredient on any of their burgers, plus a few others, are all options you can add to the burger you're eating, which basically gives you a massive number of burger creations for your eating pleasure.  And if they cook the burger as well as they did in the above picture, I would definitely make the trek out here to try this again.  I just wouldn't get the duck burger again.




Cooked Correctly:  2.5/5
Design/Ingredients:  1.5/4
Plating:  2/3
Value:  1/3 (not enough duck meat)