Wild Hog Burger
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Barbecue
Ingredients
• 1 roll of puff pastry
• liquid butter
• Caustic soda
• Sesame
• 800 g wild boar leg
• 1 pack of beetroot, pre-cooked
• 1 garlic bulb
• Vegetable oil
• Double cream cheese
• 1 spring onion, chopped
• Salt
• Pepper
• Juice of 1 lemon
• some leaves of wild lettuce
• 1 pack of cress
• Corn flakes
• Bbq sauce
preparation
➊ For the puff pastry buns, roll out the puff pastry buns and butter them. Fold them three times and cut them into triangles. Brush with lye and sprinkle with sesame seeds. Bake at 200 °C for about 20 minutes.
Mince the wild boar meat and shape it into triangular patties. Season with a little salt and pepper.
➋ Cut the beetroot into slices about 5 mm thick. Peel the garlic, chop roughly and grill in oil on the griddle plate until it turns crispy brown - but make sure that it does not burn and become bitter. Mix the cream cheese with the finely chopped spring onion and season with salt, pepper and lemon juice. Grill the patties and the beetroot slices on both sides for 3 minutes. Remove the beetroot from the grill and grill the patties in the indirect area for about 20 minutes at 180 °C (core temperature should be about 75 °C).
➌ Cut the puff pastry buns open and briefly crisp them up on the grill.
First put a few leaves of wild lettuce and then the patties on the bottom of the buns, then place the beetroot slices on top. Now spread the crunchy garlic and the cream cheese mixture. Sprinkle with picked cress and cornflakes. Spread the top with BBQ sauce and place on the burgers.
Recipe by Sven Gress
Sven Gress is the captain of the Smokin's BBQ team, which has been taking part in national and international championships since 2014 - and has had considerable success from the start. More information at: www.smokins-bbq.de
Recipe from FIRE&FOOD Magazine 02/2017
