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Serves
US | Metric
Ingredients
Burger
  • 500 g Wild Boar Mince
  • salt
  • pepper
  • 4 White burger buns
  • 100 g mature cheddar cheese
  • 8 rashers smoked pancetta
  • 1 red onion cut into quarters
  • 30 g extra boar fat (optional)
  • 4 tbsps tomato chuttney
Coleslaw
  • 100 g finely sliced white cabbage
  • 1 red onion finely sliced
  • 1 carrot grated
  • juice of half a lemon
  • 4 tbsps Mayonnaise
  • 1 tsp wholegrain mustard
  • 1 small handful flat parlsey chopped
  • salt
  • pepper
Wild Boar Burger Wild Boar Burger
Wild Boar Burger
with Pancetta, Cheddar Cheese, Coleslaw, Chutney & Roasted Onions

This wild boar meat is incredible raised on a welfare led farm in Shropshire, the fat content it provides is packed with flavour. If you can't get hold of the boar meat you can use a good aged beef instead

Prep 45 minutes
Total 1 hour
  • Season the boar meat and shape into pattys, rest in the fridge for 20 mins before cooking
  • Mix the shredded cabbage with the red onion, carrot, mayo, lemon juice, parlsey and mustard to make the coleslaw check for seasoning and adjust
  • The quartered red onion add to a roasting tray with the extra boar fat or beef dripping roast at 200c for 25 mins
  • To cook the burger and pancetta you can either grill over coals like I did or cook in a frying pan.. if you choose a frying pan crisp the pancetta first in the pan and set aside before getting a good char on each side of the burger making sure it cooked through to the centre.
  • in the final stages of cooking toast the buns in the residual pan juices/fat and melt the cheese on top of the burger. some kind of cover comes in handy here a large frying pan would do the trick if you have nothing else.
  • To Assemble the burger start with chutney, then the burger now covered in melted cheese, pancetta, the onions and top with the coleslaw before adding the lid.

Chef and Restauranteur Thom Bateman was born and raised in Staffordshire. After a couple of years living in North Yorkshire Thom is heading home with his young family to set up a brand new restaurant in Cheddleton.


Thom has classical training, but is largely self-taught. Thom says “through constant passion for cooking I have further broadened my understanding for all things food”. Thom’s new restaurant The Flintlock will be launched later this year and will be the biggest challenge to date, but with the support of his daughter, fiancé Salli and his family there are exciting times ahead. Thom launched his Instagram page “bbox food” in April of 2019.

Wild Boar Burger
with Pancetta, Cheddar Cheese, Coleslaw, Chutney & Roasted Onions

This wild boar meat is incredible raised on a welfare led farm in Shropshire, the fat content it provides is packed with flavour. If you can't get hold of the boar meat you can use a good aged beef instead

favorite
print
rate
Prep 45 minutes
Total 1 hour
Serves
US | Metric
Ingredients
Burger
  • 500 g Wild Boar Mince
  • salt
  • pepper
  • 4 White burger buns
  • 100 g mature cheddar cheese
  • 8 rashers smoked pancetta
  • 1 red onion cut into quarters
  • 30 g extra boar fat (optional)
  • 4 tbsps tomato chuttney
Coleslaw
  • 100 g finely sliced white cabbage
  • 1 red onion finely sliced
  • 1 carrot grated
  • juice of half a lemon
  • 4 tbsps Mayonnaise
  • 1 tsp wholegrain mustard
  • 1 small handful flat parlsey chopped
  • salt
  • pepper

  • Season the boar meat and shape into pattys, rest in the fridge for 20 mins before cooking
  • Mix the shredded cabbage with the red onion, carrot, mayo, lemon juice, parlsey and mustard to make the coleslaw check for seasoning and adjust
  • The quartered red onion add to a roasting tray with the extra boar fat or beef dripping roast at 200c for 25 mins
  • To cook the burger and pancetta you can either grill over coals like I did or cook in a frying pan.. if you choose a frying pan crisp the pancetta first in the pan and set aside before getting a good char on each side of the burger making sure it cooked through to the centre.
  • in the final stages of cooking toast the buns in the residual pan juices/fat and melt the cheese on top of the burger. some kind of cover comes in handy here a large frying pan would do the trick if you have nothing else.
  • To Assemble the burger start with chutney, then the burger now covered in melted cheese, pancetta, the onions and top with the coleslaw before adding the lid.

Chef and Restauranteur Thom Bateman was born and raised in Staffordshire. After a couple of years living in North Yorkshire Thom is heading home with his young family to set up a brand new restaurant in Cheddleton.


Thom has classical training, but is largely self-taught. Thom says “through constant passion for cooking I have further broadened my understanding for all things food”. Thom’s new restaurant The Flintlock will be launched later this year and will be the biggest challenge to date, but with the support of his daughter, fiancé Salli and his family there are exciting times ahead. Thom launched his Instagram page “bbox food” in April of 2019.

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