Jamie Magazine
Wild boar burgers
Stunning with melted blue cheese and apple
30 mins plus 30 minutes chilling
Not Too Tricky
serves 4
About the recipe
These might be the best boar burgers ever! Ask your butcher to mince a nice piece of wild boar shoulder or belly for you – make sure it has a good marbling of fat for the best-tasting burgers.
Recipe From
Ingredients
500g minced wild boar shoulder or belly
1 tablespoon brown sauce
Worcestershire sauce
1 tablespoon tomato sauce
2 shallots
4 burger buns
olive oil
2 Braeburn or Cox’s apples
50g blue cheese, such as Colston Bassett Stilton
30g watercress
Method
- Work the mince in a bowl with your hands to break down the fat – this will act as a natural binder and help the mince stick together.
- Divide the meat into 4, roll each piece into a ball, then flatten to roughly 1cm thick, so they’re slightly larger than the buns (they’ll get thicker as they cook). Pop in the fridge to chill for 30 minutes.
- When you’re ready to cook, preheat the oven to 120°C/250°F/gas ½.
- In a small bowl, mix the brown, Worcestershire and tomato sauces together – adding as much or as little of each as you like. Peel, finely chop and stir in the shallots, then set aside.
- Halve the buns, then pop them on a baking tray and warm in the oven for 8 to 10 minutes.
- Meanwhile, heat a drizzle of oil in a large non-stick pan over a medium-high heat and fry the burgers for about 4 minutes on each side, or until cooked through, seasoning well as you go.
- To build your burgers, spread the shallot sauce on the warm bun bases. Slice and add the crisp apple, followed by the burger and a nice piece of blue cheese. Finish with a pinch of watercress, then pop on the lids and serve immediately.
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