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