Stacy Lyn Harris | gameandgarden.com
The blend of ground venison, wild boar and chuck in these burgers creates the perfect texture and flavor for the ultimate burger. I had not been adding wild boar to my burgers until our land became overtaken with them. Now we are forced to harvest them throughout the year. The pork in these burgers added so much flavor that I never again want to eat a burger without the juicy addition.
I recommend that you grind the meat yourself because you will handle the meat with your hands much less, which will maintain a light texture to the patties. Grinding your own meat will also allow you to add the seasonings to the meat before you grind it, preventing over-mixing and therefore retaining its texture.
When you look at this recipe, you may think, "Did she really mean 1/2 cup of freshly ground pepper?" A resounding "yes" is my answer. It seems overwhelming I know, but I promise you will never think the same about pepper again after eating these beauties.
Paired with the remoulade and pickles, the pepper burgers with cheddar will become your absolute favorite burger.
- 1 pound ground venison loin
- 1 pound ground wild boar shoulder
- 1 pound ground chuck
- 1/2 cup freshly ground pepper (not a typo!)
- 2 Tbsp Kosher Salt, plus a pinch for the Remoulade
- 9 Brioche hamburger Buns
- 4 Tbsp butter, melted
- 9 slices sharp cheddar cheese
- 1 cup mayonnaise
- 1/4 cup capers
- 1 Tbsp Whole Grain Mustard
- 1 Tbsp yellow mustard
- 1 Tbsp dijon
- 2 tomatoes, sliced
- Dill pickles
- In a large bowl, mix the meats, salt and pepper together. If you are grinding your own meat, add the salt and pepper to the meat before it goes through the grinder. Handle the meat as little as possible to keep it from getting warm and mushy.
- Form the meat mixture into nine 1 1/2-inch patties making slight indentation in the center of the patty. Season each patty with a little more pepper.
- Brush melted butter on the inside and outside of each bun. In a grill pan or a cast iron skillet heated over medium heat, place the buns cut side down and cook for about one minute. Turn the buns over for about 30 seconds and move to a plate or cutting board cut side up.
- Place the burgers in the pan over high heat and allow to cook for about 1 minute then reduce temperature to medium. Allow the burgers to continue cooking for about 5 minutes. Flip the burgers over and place a slice of cheddar cheese on top of the patty and cook for 5 minutes longer, or until the burger reaches 155 degrees. Place a dome over the patties to hasten the cheese melting. Remove the patties to a cooling rack.
- Place capers, mayonnaise, mustards and a pinch of salt into a food processor or blender and blend until completely smooth. Spoon a generous amount of remoulade sauce onto the bottom bun and place the patty on top of the sauce. Add a tomato slice and pickles to the top of the patty and place on the top bun. Serve hamburgers with sweet potato fries or homemade potato chips! Enjoy!
Check out this recipe for another burger option using ground wild hog.