Wild Boar Burger with Creamy Spinach
over carrot mash with onion chutney- Melk (inclusief lactose)
Wild boar is praised for its unique, gamey flavour. This is due to the boar's varied diet; they're omnivores, just like pigs!
Ingredients
1 piece
Carrot
200 g
Potatoes
100 g
Spinach
40 g
Herbed cream cheese
(Contains: Melk (inclusief lactose))
40 g
Onion chutney
1 piece
Wild boar burger
Not included in your delivery
1 tablespoon
[Plant-based] butter
½ teaspoon
Mustard
100 milliliters
Low sodium beef stock
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Prepare the stock. Wash or peel the potatoes and cut into rough pieces. Dice the carrot, then transfer both to a pot or saucepan and submerge with water. Boil for 12 - 15 minutes until done, covered. Reserve a small amount of the cooking liquid, then drain and set aside.
Melt a knob of butter in a frying pan over medium-high heat and fry the burger for 5 minutes per side. Remove from the pan and set aside under aluminium foil.
Add the onion chutney and the stock to the same pan. Mix well and allow to simmer gently for 6 - 8 minutes until thickened and reduced, stirring occasionally (see Tip).
Tip: if the jus is too thin, turn up the heat for the final 2 minutes of cooking so as to reduce it further.
Melt a knob of butter in a wok or deep frying pan over medium-low heat. Tear the spinach directly into the pan, in batches if necessary. Allow it to wilt and reduce, then stir in the cream cheese. Mix well and season to taste with salt and pepper.
Mash the potatoes and carrot with a splash of the reserved cooking liquid. Stir in the mustard and season to taste with salt and pepper.
Serve the carrot mash with the creamy spinach alongside. Top with the burger and the jus.
