Coca Cola _ June 2019
Wild Boar Burger -Take Stock magazine

Wild Boar Burger with Chilli Jam & Onion Rings

Roger Williams, head chef at The Maytime Inn at Burford
Serves: 8
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Wild boar is making its way onto menus all over the country – the meat boasts a tremendous nutritional profile and has a strong, nutty, rich flavour.

Ingredients

  • BURGER
  • 1kg wild boar mince
  • 1 red onion, diced
  • 2 large garlic cloves
  • 1 tsp hot smoked paprika
  • 1 chilli
  • 1 tsp sage, chopped
  • 1 tsp tomato sauce
  • Salt & pepper
  • ONION RINGS
  • 1 large onion, sliced into rings
  • 90g plain flour
  • ½ tsp freshly ground black pepper
  • 1 bottle of ale
  • CHILLI JAM
  • 8 red peppers, deseeded & roughly chopped
  • 10 red chillies, roughly chopped
  • 1 finger size piece fresh root ginger, peeled & roughly chopped
  • 8 garlic cloves, peeled
  • 400g can cherry tomatoes
  • 750g golden caster sugar
  • 250ml red wine vinegar

Method

  1. BURGER
  2. Sweat off the onions and garlic until tender (don’t colour) then allow to cool before mixing with the rest of the ingredients
  3. Weigh and shape into 6oz patties
  4. ONION RINGS
  5. Combine the flour and pepper in a large bowl then slowly pour in the ale, whisking constantly until smooth
  6. Dip onion rings into the batter, allow excess to drip back into the bowl and drop directly into a deep-fryer for 2 minutes or until dark golden brown. Remove with a slotted spoon and drain on paper towels
  7. CHILLI JAM
  8. Blend the peppers, chillies (with seeds), ginger and garlic until finely chopped
  9. Add to a heavy-bottomed pan with the tomatoes, sugar and vinegar then bring everything to the boil. Skim off any scum that comes to the surface, then turn the heat down to a simmer and cook for about 50 minutes, stirring occasionally
  10. Once the jam becomes sticky, continue cooking for 10-15 minutes, stirring frequently so that it doesn’t catch and burn. Once it is a thick, bubbling lava, leave to cool slightly then transfer to sterilised jars before leaving to cool completely. Keeps for 3 months in a cool, dark cupboard - refrigerate once opened
  11. TO SERVE
  12. Grill the burgers for 4-8 minutes each side
  13. Serve on a burger or brioche bun with the chilli jam either spread on the bun or on the side, and the onion rings
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