Wild game burgers with bacon, Cheddar and juniper berry cream

A gathering of clashing senses – our recipe for Wild game burgers with bacon, Cheddar and juniper berry cream challenges contrasts and nuance in a satisfying effort. Topped with juniper berry cream, mustard and Cheddar, a wild game patty adds a new angle on classic burgers. A side of roasted carrots act as caramelised fries.

Wild game burgers with bacon, Cheddar and juniper berry cream Scan to open online

Ingredients

600 g game seasoning
100 g smoked salt pork
3 tbsp finely chopped thyme or ½ tbsp dried
1 egg
1 tbsp dijon mustard
2 tbsp cold water
1 tsp salt
pinches of pepper
4 Castello® Mature cheddar slices

Juniper berry cream:

2 tbsp juniper berries
200 ml sour cream
1 tsp vinegar
1 tsp dijon mustard
pinches of salt

Roasted carrots:

2 bunch of small carrots, approx. 500g
rapeseed oil
½ tsp salt
½ tbsp pink peppercorns
1 bulb fennel, approx. 250g
juice of 1 lemon
pinches of salt
iceberg lettuce
4 burger buns

Preparation

Preparation

Cut the salt pork into small cubes and combine with the ground meat.

Add the remaining ingredients and mix into a paste. Form into 4 patties.

Crush or blend the juniper berries and combine with the sour cream, vinegar, dijon mustard and salt.

Preheat the oven to 175°C.

Arrange the carrots on a baking sheet or ovenproof dish and coat them in oil, salt and rose pepper. Oven-roast for approx. 15 min.

Thinly slice the fennel and combine with the lemon and salt.

Barbecue the burgers for 2-3 min. on each side. Cover with cheese and let melt.

Toast the buns then top with juniper berry cream, lettuce, fennel and patties.

Ideas and Inspiration