Wild Game Burgers with Bacon, Cheddar and Juniper Berry cream

4 servings
  • 600g ground wild game
  • 100g 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
  • A pinch of pepper
  • 4 slices of Castello® Burger Cheddar

Juniper berry cream:

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

Roasted carrots:

  • 2 bunches of small carrots, approx. 500g
  • Rapeseed oil
  • ½ tsp salt
  • ½ tbsp rose pepper
  • 1 bulb fennel, approx. 250g
  • Juice of 1 lemon
  • A pinch of salt


  • Iceberg lettuce
  • 4 hamburger buns
Wild Game Burgers with Bacon, Cheddar and Juniper Berry cream


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.