Elegant Wild Boar Burgers for Two

"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!"
photo by a food.com user photo by a food.com user
Ready In:




  • 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!).

Questions & Replies

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  1. 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.
  2. We loved it!!! I found 1 pound of ground boar at Fresh Thyme and picked it up with no real idea of what to make with it. This sounded good so I gave it a try. My husband and I can't wait to make it again!!! Since I had 1 pound, I doubled the recipe and then made 6 smaller burgers for 3 of us. It doubled very easily and I was still able to make all 6 burgers in my cast iron at the same time. The cheese is just the perfect topping for this burger, really making it sing. I had no idea how tender wild boar was. Delicious!!!
  3. I love wild boar, and wanted to love this burger recipe. But I think the Italians have it right in making their wild boar in a ragu' or bolognese. As a burger the consistency is quite soft and it cooks very quickly. The cheese was a nice touch and I used fresh sage and thyme rather than dried, but still the flavor wasn't memorable. We didn't use buns as we wanted to taste the meat flavor and spare the bread calories. Probably with the usual burger additions it would be really tasty, but this wasn't very elegant for us.


I work as a part-time nurse in our city's burn unit. In my spare time, I really enjoy browsing cookbooks, cooking magazines, and the web for recipes. I am always looking for new ways to combine common ingredients to mix things up a bit. I try to avoid recipes that call for bizarre or hard-to-get ingredients or require a special kitchen widget I will only use once. If someone were to give me something unusual, I certainly would give it a try! However, my husband and I are adventurous diners and are always willing to try something new at least twice (in case there was a problem the first time!) We enjoy everything from German to Japanese; we want to try Vietnamese next. My husband and I own a Gold Wing motorcycle and love to travel in the warmer months. We also have three dogs: Roxy, who is a rather large (42 lb.) fox terrier cross (shown above, with me!), Shadow, who is pure-bred reverse-brindle boxer, and Maggie, a brindle boxer. They love it when "Mom" cooks because they know something yummy inevitably hits the floor!
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