Game Recipe Wild Boar Burger
Who doesn’t love a good burger? It’s one of the most popular sandwiches in the United States because they’re easy and delicious. This is a great recipe to use some of the fresh-ground game meat most hunters have in the freezer. We shoot a good bit of wild boar, so that’s what I’ve decided to use as our ground meat, but you can also use venison, elk or just about any ground game meat.
- 1 ½-pound of lean wild boar chuck steak ground to a medium setting
- 1 Medium onion diced
- 1 tsp Cajun seasoning
- 1 Egg lightly beaten
- ¼ Cup breadcrumbs
- 2 Sweet red peppers
- 4 Ounces Goat Cheese
- 4 of your favorite buns or French bread
- Cajun Tartar Sauce
- ¾ Cup Mayonnaise
- 1 tsp. Cajun Seasoning
- 1 Tbsp. lime juice
- 2 Tbsp. sweet pickle relish
Mix the ground boar, diced onion and Cajun seasoning together in a nonreactive bowl. Lightly fold in the egg and breadcrumbs into the ground boar meat.
Shape patties by hand or use round molds. Allow the patties to set up in the refrigerator for at least one hour.
Mix together the four ingredients for the Cajun tartar sauce, refrigerate for an hour to let the flavors meld together.
Grill the sweet red peppers until the skin is just slightly charred. Place the grilled peppers in a paper bag and let them steam for 10 minutes. After you let them steam, the skin can easily be removed and the peppers de-seeded. Cut each pepper in half across ways to make a total of four pieces.
Spray the patties with a little canola oil to prevent them from sticking and grill as you would a hamburger. Make sure that they are cooked through to 160 degrees inside as undercooked pork is not considered safe.
To assemble the burgers divide the tartar sauce into four portions. Spread about one quarter of a portion onto each side of the bun. Place patties on buns, add remaining portion of sauce to the top of the patties and finish them off with a one-ounce slice of goat cheese and a portion of the grilled red pepper. Add the top bun and you are good to go!
The combination of the wild pork and Cajun seasoning is balanced by the sweetness of the red pepper and the tartness of the goat cheese, enjoy with a cold glass of pinot noir or your favorite beer!