Wild burger with grilled vegetables and herb quark

Wild burger with grilled vegetables and herb quark

Main dish

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Cook Time

1 h 15 min

Servings

4

Difficulty

Medium

Prep Time

45 min

This Thermomix® recipe for Wild burger with grilled vegetables and herb quark is ready in 1 h 15 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This wild burger is a real highlight for the grilling season! The juicy wild boar ground meat, combined with grilled vegetables and a fresh herb quark, makes this burger an unforgettable taste experience. I especially like to make it when friends are visiting. The preparation is a bit more complex, but it's worth it! The blackberry chutney provides a fruity-tart note that goes perfectly with the game. If you like it a little spicier, you can use a few more chili flakes. An absolute must for all burger lovers!

Ingredients (16 ingredients)

  • 1000 Gramm Wild boar ground meat
  • 250 Gramm Mozzarella
  • 4 piece Burger Buns
  • 1 piece Wild boar bacon
  • 1 piece Eggplant
  • 1 piece Zucchini
  • 200 Gramm King oyster mushrooms
  • 1 Schluck Olive oil
  • 1 Esslöffel Clarified butter
  • 20 Blatt Nasturtium
  • 500 Gramm Low-fat quark
  • 100 Gramm Plain yogurt
  • 1 Teelöffel Lemon juice
  • 1 Bündel Chives
  • 1 piece Shallot
  • 1 Bündel Parsley

Preparation (6 steps)

1

Chop shallot

Thermomix® Setting
3 sec/Speed 5

Peel the shallot, halve it and put it in the mixing bowl. Chop 3 sec./speed 5.

3
2

Prepare herb quark

Thermomix® Setting
20 sec/Speed 3

Put the low-fat quark, plain yogurt, lemon juice, chives and parsley in the mixing bowl. Add the chopped shallot and stir 20 sec./speed 3. Season with salt and pepper.

20
3

Season ground meat

Mix the wild boar ground meat with salt, pepper and chili flakes in a bowl and mix thoroughly. Then form ground meat balls, put them on the burger press and flatten them. Place the finished patties on paper cutouts and freeze in the freezer for about ten minutes.

4

Prepare vegetables

Cut zucchini, eggplant and king oyster mushrooms into slices and drizzle with olive oil, season with salt. Drain mozzarella and also cut into slices. Cut wild boar bacon into thin strips.

5

Prepare burger buns (optional)

Thermomix® Setting
2 min/Kneading speed

For the burger buns, put the flour, salt, sugar and fresh yeast in the mixing bowl. Add lukewarm water and knead into a dough for 2 min./kneading stage. Cover the dough and let it rise in a warm place for 30 minutes. Then form hand-sized rolls, place on a baking sheet lined with baking paper, brush with water and let rest again at about 30 degrees Celsius until the volume has increased significantly. Place a fireproof bowl with water under the baking sheet and bake the rolls at 200 degrees Celsius for about 25 minutes. Turn the rolls over in the last few minutes.

120
6

Prepare blackberry chutney (optional)

For the blackberry chutney, cut the shallots into thin rings. Halve the orange and squeeze out the juice. Sauté the shallots in some clarified butter in a pan until they are crispy brown. Deglaze with a shot of dry white wine, add the orange juice, some orange zest, blackberries and rosemary sprigs and bring to a boil briefly. Simmer for about 10 minutes over low heat. Then strain through a sieve. Add blackberry jelly, mustard, port wine, honey and black cherry balsamic vinegar and thicken over low heat until the desired consistency is reached. Finally season with salt.

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About this recipe

For me, this wild burger is more than just a recipe; it is a tribute to the autumnal forests and the rustic cuisine of my grandparents. As a child, I loved going hunting with my grandpa and then processing the hunted game together. The smell of smoked bacon and fresh herbs wafting through the kitchen is one of my fondest childhood memories. The wild boar ground meat forms the heart of this burger. It is leaner and more aromatic than beef and gives the burger a unique, slightly wild flavor. The mozzarella provides a creamy texture and softens the spice of the game somewhat. The wild boar bacon, fried crispy, contributes a smoky note and additional spice. Eggplant, zucchini and king oyster mushrooms bring a variety of flavors and textures into play. The eggplant becomes soft and slightly sweet when grilled, the zucchini retains its bite and the king oyster mushrooms provide a pleasant mushroom flavor. The Thermomix® is an indispensable helper in the preparation of this burger. It effortlessly chops the shallot and stirs the herb quark in seconds. Be careful not to chop the shallot too finely, otherwise it will lose its flavor. You can vary the herb quark as you like. Instead of chives and parsley, you can also use other fresh herbs such as dill, chervil or tarragon. It is important that the quark is well seasoned, as it is an important flavor component of the burger. The ground meat patties should be briefly frozen before grilling so that they retain their shape and do not fall apart. For a vegetarian version, you can replace the wild boar ground meat with a mixture of lentils, nuts and mushrooms. Instead of mozzarella, you can use vegan cheese. The wild boar bacon can be replaced with smoked tofu or eggplant bacon. Instead of the blackberry chutney, a lingonberry chutney or a fig mustard also goes very well. Serve the wild burger with crispy french fries, a fresh salad or grilled corn on the cob. A glass of strong red wine or a cold beer rounds off the taste experience. The herb quark can be prepared well in advance and stored in the refrigerator. The ground meat patties can also be prepared and frozen. The blackberry chutney can be kept in the refrigerator for several weeks. So you can prepare the wild burger spontaneously when you feel like it.

Tags

#Meat #Summer #Hearty #Grilling #Burger #Game

Allergens

  • Gluten-containing cereals
  • Milk

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