Prep 10 mins
Cook 16 mins
I created this recipe after buying a small amount of wild ground boar to try. I didn't find that the boar was gamey, but maybe just tasted more earthy than, say, beef. If you can find boar, why not give it a try? The cambozola adds richness while complementing the earthy tones of the sage and thyme. The shallot adds a bit of sweetness. A really different burger!
- 1⁄2 lb ground wild boar
- 1 shallot, finely chopped
- 1 1⁄2 teaspoons vegetable oil (or more if necessary)
- 1 pinch dried thyme
- 1 pinch dried sage
- 1⁄2 teaspoon Worcestershire sauce
- ground black pepper, to taste
- 2 ounces cambozola cheese, sliced,rind removed if desired (see note below)
- In a non-stick or well-seasoned cast iron pan, heat the vegetable oil over medium-low heat.
- Saute the chopped shallot for 2 minutes or until softened but not brown.
- Set aside.
- In a bowl, place the ground boar.
- Sprinkle the thyme and sage over top.
- Add the worcestershire sauce and pepper.
- Add the shallot and oil and mix with hands until well combined.
- (If you are making the burgers ahead of time, let the shallot cool completely before adding it to the burger mixture).
- Form into two patties about 1/3" thick.
- Broil or grill until well done, about 5-6 minutes per side.
- Divide cheese and place on burgers about 1 minute before they are done.
- Let burgers sit about five minutes before serving.
- Nice served with a spinach and mushroom salad with a white wine vinagrette.
- (A note about cambozola: It is a blue-veined brie and has a very mild blue flavour. You could probably substitute a mild blue cheese which will emphasize the sage, or a brie which will add richness. Experiment!).
This is great way to serve ground boar. I highly recommend it with the cheese, I used a German cheese that is very similar in taste to cambozola cheese and it added great layer to already tasty burger. I served them on fresh rolls from my local baker. We will make it again.