Venison & Wild Boar Burgers

It’s Friday and I am excited to be making some Venison & Wild Boar burgers. I’ve never had Wild Boar before but my local gamedealer had some so it would be rude not to try it out. Venison is pretty much fat free and because it is so lean, you really need some fat to bind it together. Pork or beef fat can be used but if you can get your hands on some wild boar then I highly recommend it…it is delicious.

This recipe made 17 burgers using a burger press and they were really thick and juicy. Use this as a rough guide and see how you get on but here we go:

Ingredients

2 kg venison mince

1kg wild boar mince

1 egg

1 onion finely sliced

Cheese (I used cheddar cheese slices)

Sriracha Mayo

Brioche Buns

Smoked Paprika (optional)

Gherkins

Method

Mix your venison and wild boar mince together in a big basin and add your egg. Make sure all the meat is blended together and does not fall apart.

Take a handful of mince, roll it into a ball and shape into a pattie. I used a small plastic burger press which was really handy.

I sprinkled some smoked paprika on top of some of the burgers for some variety. By all means try any seasoning you like.

Place your burgers on a hot grill for 10 minutes. I used my George Foreman grill and it worked a treat.

While your burgers are grilling away, slice your onion and add them to a frying pan with some oil and fry until they go crispy.

Once your burgers have cooked, grab your brioche buns and assemble your burgers. I layered mine up as if it was a piece of art and it went like this:

Bun base>sliced gherkins>burger>cheese>gherkins>onions>sriracha mayo>bun top.

Sit back, stuff your face and feast like a king as these did not disappoint, even my kids loved them.