Wild Boar Burger with Chilli Jam & Onion Rings

Food Main Courses

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.

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8 Servings

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

BURGER
Sweat off the onions and garlic until tender (don’t colour) then allow to cool before mixing with the rest of the ingredients
Weigh and shape into 6oz patties
ONION RINGS
Combine the flour and pepper in a large bowl then slowly pour in the ale, whisking constantly until smooth
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
CHILLI JAM
Blend the peppers, chillies (with seeds), ginger and garlic until finely chopped
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
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
TO SERVE
Grill the burgers for 4-8 minutes each side
Serve on a burger or brioche bun with the chilli jam either spread on the bun or on the side, and the onion rings