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Wild game burgers with bacon, Cheddar and juniper berry cream

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.

4 servings
Cheesy Citrusy

ingredients

  • 600 g ground wild game
  • 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
  • pinch of pepper
  • 4 Castello® Castello® Mature Cheddar Slices

Juniper berry cream:

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

Roasted carrots:

  • 2 bunch of small carrots, approx. 500g
  • rapeseed oil
  • ½ tsp salt
  • ½ tbsp rose pepper
  • 1 bulb fennel, approx. 250g
  • juice of 1 lemon
  • pinch of salt
  • iceberg lettuce
  • 4 hamburger buns

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.