Wild Boar Burger with Bacon Sprouts
with carrot mash & walnuts
Vlees van het wildzwijn wordt geprezen om zijn unieke wildsmaak. Dat heeft te maken met het gevarieerde dieet van het zwijn, dat net als het varken een omnivoor is.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
200 g
Potatoes
150 g
Brussels sprouts
50 g
Mustard cress
½ piece
Onion
10 g
Chopped walnuts
(Contains Walnuts May be present Peanuts, Tree nuts, Sesame)
1 piece
Wild boar burgers
⅔ piece
Carrot
40 g
Serrano ham
Not included in your delivery
1.5 teaspoon
Mustard
1
[Plant-based] milk
1 tablespoon
Olive oil
1 tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Boil plenty of water in 2 lidded pans. Wash or peel the potatoes and cut into large pieces. Cut the carrot into thin slices, halve any larger carrots lengthways and cut into 5cm pieces. Cook the potatoes and carrot together, covered, for 15 - 17 minutes in one of the pans. Cook the Brussels sprouts in the other pan for 4 minutes. Drain and rinse the Brussels sprouts with cold water to stop them from cooking further.
Roughly chop the walnuts. Heat a frying pan without any oil and toast the walnuts until they start to change colour. Then remove from the pan and set aside. Keep the pan to one side for later. In the meantime, pull the serrano ham into smaller pieces. Cut the cress from the plant with scissors.
Finely chop the onion. Add half of the olive oil to a large frying pan or sauté pan. While stirring, fry the Brussels sprouts with half of the onion for 8 minutes on medium-high heat. Then add the bacon to the Brussels sprouts. Fry for another 2 minutes on high heat, or until the serrano ham is crunchy.
Drain the potatoes and carrot, then mash them. Add a splash of milk and (per person) 1/2 tbsp butter and 1 tsp mustard. Mix well. Season the mash with salt and pepper and keep it warm on low heat.
Heat the remaining olive oil on medium-high heat in the pan you used for the walnuts. Fry the wild boar burger for 2 - 3 minutes per side. Add the remaining onion when you flip the burger. Season with salt and pepper. When the burger is done, take it out of the pan and add (per person) one splash of water, 1/2 tbsp butter and 1/2 tbsp mustard. Allow to reduce briefly and season with salt and pepper.
Transfer the mash to plates. Place the burger and Brussels sprouts next to the mash. Garnish the sprouts with the chopped walnuts and garnish the mash with the cress. Serve with the gravy.