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1 dried red chilli
½ red onion, peeled and finely chopped
Sprig of fresh tarragon leaves, chopped
1 large free-range or organic egg
Handful of breadcrumbs
1tsp mustard
2tsp freshly grated Parmesan
Good pinch of ground nutmeg
1kg wild boar mince
Oil, for frying
Salt and freshly ground black pepper
Grind up the red chilli in a pestle and mortar and mix it in a bowl with the onion, tarragon, egg, breadcrumbs, mustard, Parmesan, nutmeg and wild boar. Shape into four patties and refrigerate for half an hour or so to give them a chance to firm up slightly.
When you’re ready to cook the burgers, get a frying or griddle pan nice and hot.
Brush the pan with a little oil, season the burgers generously with salt and pepper, and cook them for 10 minutes, turning them carefully every minute or so, until they’re nice and pink and juicy, or longer if you like them well done. Make sure they don’t break up as you turn them.
1 dried red chilli
½ red onion, peeled and finely chopped
Sprig of fresh tarragon leaves, chopped
1 large free-range or organic egg
Handful of breadcrumbs
1tsp mustard
2tsp freshly grated Parmesan
Good pinch of ground nutmeg
1kg wild boar mince
Oil, for frying
Salt and freshly ground black pepper
Grind up the red chilli in a pestle and mortar and mix it in a bowl with the onion, tarragon, egg, breadcrumbs, mustard, Parmesan, nutmeg and wild boar. Shape into four patties and refrigerate for half an hour or so to give them a chance to firm up slightly.
When you’re ready to cook the burgers, get a frying or griddle pan nice and hot.
Brush the pan with a little oil, season the burgers generously with salt and pepper, and cook them for 10 minutes, turning them carefully every minute or so, until they’re nice and pink and juicy, or longer if you like them well done. Make sure they don’t break up as you turn them.
