castello-fullfavorites iconBasket Copyicon-checkmarkicon-facebookicon-globeInstagramicon-pinterestCastello sustainability-08 Copy 7icon-youtubeservings icon mediumtimerTime icon big
Wild game burgers with bacon, Cheddar and juniper berry cream

Wild game burgers with bacon, Cheddar and juniper berry cream

4 servings

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.

Read more
Where to buy Copy link

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
  • colza 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

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

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

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

4. Preheat the oven to 175°C.

5. 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.

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

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

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

you might also like

all recipes