Wild boar burgers

Serves 4

  • 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

  • olive oil

  • 2 braeburn apples, or cox's apples, sliced at the last minute to serve

For this recipe, 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.



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, preheat the oven to 120°C/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 to taste – then stir in the chopped shallots and set aside.



Halve the buns, then pop them on a baking tray and warm in the oven for about 8–10 minutes. Meanwhile, heat a drizzle of olive 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 bun bases, add a few slices of crisp apple, followed by the burger and a nice piece of blue cheese. Finish with a pinch of watercress, then serve immediately.

Nutritional Information

Wild boar burgers

Stunning with melted blue cheese and apple

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These might be the best boar burgers ever!
Serves 4
30m (plus 30 minutes chilling time)
Not too tricky
Print this recipe
Method

For this recipe, 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.

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, preheat the oven to 120°C/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 to taste – then stir in the chopped shallots and set aside.

Halve the buns, then pop them on a baking tray and warm in the oven for about 8–10 minutes. Meanwhile, heat a drizzle of olive 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 bun bases, add a few slices of crisp apple, followed by the burger and a nice piece of blue cheese. Finish with a pinch of watercress, then serve immediately.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 412
    21%
  • Carbs 35.7g
    14%
  • Sugar 10.2g 11%
  • Fat 13.3g 19%
  • Saturates 4.6g 23%
  • Protein 36.1g 80%
Of an adult's reference intake

Related recipes:

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 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

  • olive oil

  • 2 braeburn apples, or cox's apples, sliced at the last minute to serve