This is another of Jack and Deans delicious recipes. The sauce is made from HP sauce and Worcester sauce but I don’t know if they exit gluten free, that’s why we use gluten free barbeque sauce in our burgers.
4 Blue Boar Burgers:
500 g minced wild boar meet
Barbeque sauce or (1 tbsp HP sauce, 1 tbsp tomato sauce, Worcestershire Sauce)
1 shallot, finely diced
50 g Blue Cheese
1 Crisp apple sliced
Watercress or Valeriana salad
Butter or oil to fry
4 Burger Buns
Hand work the mince to encourage binding.
Divide and flatten to 2 cm thickness and leave on the fridge for 30 minutes
Mix HP sauce, Worcestershire sauce and tomato sauce together add the diced shallot or use the barbeque sauce.
Season and fry burgers (medium/high heat 4 minutes on each side)
Half and warm burger buns
Spread sauce onto warm bun, add sliced apple, burger and top with blue cheese and water cress.
Serve with a glass of Castello di Montegiove red wine.