The perfect wild game burger

The perfect wild game burger

Jaimie Haselock

800g good quality wild boar
or venison steak mince
1 onion, finely chopped
1 clove garlic, finely chopped
1 large chilli, finely chopped
1 tsp tomato purée
1 tsp Dîjon mustard
1 beef stock cube, grated
1 egg yolk

Serves 4

There are a few staple recipes that everybody needs to have up their sleeve. Whether that’s being able to nail the perfect steak, knowing how to whip up an amazing bloody mary to soothe the effects of last night, or understanding that a decent burger is so much more than a patty and a bun, dedication to the cause is key. You don’t need to become Jamie Oliver overnight, but there’s nothing more impressive than being able to put together an insanely good meal at the click of a finger.

Gently fry the onion in a pan with a little olive oil until golden and soft, then add the chopped garlic and chilli and fry for a further 4-5 minutes. Put aside to cool.

In a big mixing bowl, add the cooled ingredients to the raw mince and, using your hands, work in the fried onions, garlic and chilli, making sure it’s all combined. Add the tomato purée, Dîjon mustard, grated stock cube and egg yolk (to bind) and continue to work through with your fingertips. Cover the bowl with cling film and put in the fridge for at least half an hour so that all the flavours have a chance to infuse.

After resting in the fridge, roll into 4 balls about the size of a tennis ball, then gently apply pressure to the middle of the mince to shape into a burger. Heat a small amount of oil in a griddle pan and place the burgers directly onto the heated pan, cooking for 4 minutes on each side.

Serve on toasted brioche buns with a slice of buffalo tomato and a good cheddar or Comté cheese, and wash it all down with lager or a bright and fruity Beaujolais.