Wild Game Burger Recipe

Mix the meat

In a large bowl, combine ground wild boar and ground pork. Add kosher salt, black pepper, garlic powder, and Worcestershire sauce. Gently mix with your hands until just combined — avoid overworking the meat to keep patties tender.

Form patties

Divide the mixture into 4 equal portions (about 6 oz each). Form each portion into a patty about 3/4-inch thick, making a shallow dimple in the center of each patty with your thumb to prevent puffing during cooking.

Cook patties

Heat a heavy skillet or griddle over medium-high heat and add neutral oil. When shimmering, add patties (do not overcrowd; cook in batches if needed). Cook until a brown crust forms and internal temperature reaches 145°F (about 4–5 minutes per side depending on thickness). If you prefer slightly lower doneness for wild game, target 140–145°F. During the last minute of cooking, place a slice of Muenster on each patty and cover the pan briefly to melt the cheese.

Rest patties

Remove patties from the pan and let rest on a plate tented loosely with foil for 3–5 minutes to allow juices to redistribute.

While patties rest (or ahead of time), whisk together mayonnaise, minced garlic, chopped parsley, chopped chives, lemon juice, Dijon mustard, salt, and black pepper in a small bowl until smooth. Taste and adjust seasoning. Chill until ready to assemble.

Toast cornbread slices

Heat a skillet or griddle over medium. Spread softened butter on both sides of each combread slice. Toast slices in the skillet 2–3 minutes per side until golden and crisp. Alternatively, toast under a broiler or in a toaster oven until browned.

Optional crisp-up

If you want extra texture, after toasting, return the combread to the pan for 30 seconds each side at higher heat to create a slightly caramelized surface.

Assemble the burgers: Spread about 1 tablespoon of herb aioli on the bottom combread slice. Place a lettuce leaf on the aioli, then a cheese-topped boar patty. Add 2–3 slices of heirloom tomato on top of the patty, spoon about 1/2 tablespoon spicy honey over the tomato (more or less to taste), and add pickled red onion if using. Finish with a little more aioli on the top combread slice and place on the burger.

Serve: Transfer burgers to plates, serve immediately while warm with extra spicy honey on the side for drizzling. Enjoy.