Latest recipes

Wild boar burgers

Wild boar burgers

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Wild boar burgers

Stunning with melted blue cheese and apple

Stunning with melted blue cheese and apple

Serves 4

Cooks In30 minutes plus 30 minutes chilling

DifficultyNot too tricky

Nutrition per serving
  • Calories 412 21%

  • Fat 13.3g 19%

  • Saturates 4.6g 23%

  • Sugars 10.2g 11%

  • Protein 36.1g 72%

  • Carbs 35.7g 14%

Of an adult's reference intake


  • 500 g 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
  • 50 g blue cheese , such as Colston Bassett Stilton
  • 30 g watercress

Recipe From

Jamie Magazine


  1. 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.
  2. 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.
  3. When you’re ready to cook, preheat the oven to 120°C/250°F/gas ½.
  4. 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.
  5. Halve the buns, then pop them on a baking tray and warm in the oven for 8 to 10 minutes.
  6. 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.
  7. 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.

Watch the video: Adrian Heeley homemade Wild Boar Burgers


  1. Arregaithel

    It wasn't coming out yet.

  2. Ramirez

    You have hit the mark.

  3. Sener

    They were already arguing recently

  4. Melanippus

    I agree with you, thanks for an explanation. As always all ingenious is simple.

  5. Doukinos

    I think you are wrong. I can defend my position. Email me at PM, we will talk.

  6. Brazil

    I congratulate, what an excellent answer.

  7. Gale

    Very wonderful topic

Write a message