Wild Boar and Goat Fusion Burger

WHAT YOU'LL NEED

Patties

• 500g Thornwood Wild Boar Mince
• 500g Wild Goat Mince
• 1 medium red onion, finely diced
• 3 garlic cloves, minced
• 1½ tbsp Dijon mustards
• 1½ tsp smoked paprika
• 1½ tsp freshly ground black pepper
• 1½ tsp sea salt
• 1–2 tbsp olive oil, for frying

Spicy mayo

• 6 tbsp whole egg mayonnaise
• 1½ tsp chipotle in adobo (or ¾ tsp smoked chilli paste)
• 1 tbsp lemon juice
• 1 tbsp bush tomato chutney or tomato relish (optional)

Pickled red onion

• 1 large red onion, thinly sliced
• ½ cup apple cider vinegar
• ½ cup hot water
• 1 tbsp sugar
• 1 tsp salt

To assemble

• 2 red capsicums, roasted, peeled and sliced
• Oak leaf lettuce
• 6–8 brioche burger buns, toasted
• Butter, optional (for toasting)
  

HOW TO COOK IT

To Pickle the onion.
Place the sliced red onion in a clean jar or bowl. In a separate jug, mix the vinegar, hot water, sugar and salt until dissolved. Pour over the onion to fully submerge. Set aside for at least 30 minutes or refrigerate for up to 1 week.

Make the patties.
In a large mixing bowl, combine the goat and boar mince, diced onion, garlic, mustard, smoked paprika, pepper and salt. Mix gently until just combined – avoid overworking the meat. Divide and shape into 6–8 patties, depending on your preferred size. Place on a tray, cover, and chill for 20 minutes to firm up.

Prepare the mayo.
In a small bowl, stir together the mayonnaise, chipotle, lemon juice and chutney (if using). Taste and adjust for heat or tanginess. Refrigerate until ready to use.

Roast the capsicum.
Char the capsicums over an open flame or under a hot grill, turning until the skins are blackened and blistered. Transfer to a bowl, cover with a plate or cling wrap, and steam for 10 minutes. Peel off the skin, remove seeds, and slice into strips.

Cook the patties.
Heat the olive oil in a large frying pan or on a barbecue grill over medium-high heat. Cook the patties for 4–5 minutes each side, or until nicely browned and cooked through. Remove from the heat and rest for a few minutes.

Toast the buns.
If desired, lightly butter the cut sides of the brioche buns. Toast in a pan or under the grill until golden.

Assemble the burgers.
Spread a generous spoonful of spicy mayo onto the base of each bun. Top with oak leaf lettuce, a hot patty, slices of roasted capsicum, and a pile of pickled red onion. Add the top bun, press lightly, and serve immediately.

Note: To save time, you can use store-bought roasted capsicum and pickled red onions. They work a treat when you're after a shortcut without skimping on flavour.