by NRA BlogStaff - Friday, July 22, 2016
It's the middle of summer and these long days are more than just warm. I mean could it be any hotter? But no matter how hot it gets no one can ever say no to burgers on the grill. And so without further ado I bring you Wild Boar Burgers on the grill! Enjoy!
500 g minced wild boar shoulder, or belly
1 tbsp brown sauce, or to taste
Worcestershire sauce, to taste
1 tbsp tomato sauce, or to taste
2 shallots, finely chopped
4 burger buns
2 braeburn apples , or cox\'s apples, sliced at the last minute to serve
For this recipe 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.
Using your hands, work the mince in a bowl to break down the fat – this will act as a natural binder and help the mince stick together. Divide the meat into four, 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 before cooking.
When you’re ready to cook, fire up the grill. In a small bowl, mix the brown, Worcestershire and tomato sauces together – adding as much or as little of each as you like to taste – then stir in the chopped shallots and set aside.
Meanwhile, cook 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 bun bases, add a few slices of crisp apple, followed by the burger and a nice piece of blue cheese.
Recipe thanks to Jamie Oliver!