Summary

Ingredients

For the patties:

• 800 g wild boar meat from the neck
• 300 g pork shoulder
• 150 g pork belly, smoked
• 2 shallot (s) or small onions
• 2 egg (s)
• salt and pepper
• rosemary
• Venison Seasoning

For the dip:

• 2 tablespoon honey
• 100 g cranberries
• 1 cup crème fraîche, approx. 50 - 200 g
• salt and pepper

Moreover:

• 1 camembert (s)
• 2 tomato (s)
• 3 onion (s)
• Lamb`s lettuce or lettuce
• Oil for frying
• 6 burger buns

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Instructions

1. Put wild boar, pork, pork belly and shallots through the meat grinder. Add the eggs and mix everything well until you get a homogeneous mixture. If you like, season the minced meat with a little salt, pepper, venison and dried rosemary.
2. Now put the minced meat in a cool place for an hour so that it can steep a little.
3. In the meantime, prepare the dip.
4. Mix the crème fraîche with honey and lingonberries well. Season to taste with a little salt and pepper.
5. Now take the minced meat out of the fridge and form 6 burger patties of the same size. Press a small hollow in the middle with a spoon or your fingers so that the meat can expand evenly.
6. Brush the grill or pan with a little oil and fry the patties on both sides with high heat. As soon as the patty is turned, place a slice of Camembert on it and close the grill lid or put the lid on the pan. The time here now varies depending on the cooking level and thickness of the patties. I like it when it`s still juicy. Usually fry for 3 minutes each.
7. At the same time cut the onions and roast them in a little oil.
8. For burger buns, I use the baker I trust, but not every baker has that.
9. Now arrange the burgers as you like.
10. My suggestion for evidence:
11. Brush the bottom with the dip
12. fresh lettuce or lettuce
13. thin tomato slices
14. Patty with the melted cheese
15. roasted onions
16. Coat the top with the dip and cover everything with it
17. fix with a skewer.