Merry Graham's Wild Boar Queso Burger
Wild Boar is a lean, adventurous way to mix up your burger. Queso and poblano relish take it to the next level.
For 6 Persons
Wild Boar Patty
- 2 pounds wild board, thawed
- 4 tablespoons butter, grated
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon granulated garlic
- 1/2 teaspoon onion powder
- 1 1/2 teaspoon kosher salt
- 1/3 cup grated pepper jack cheese
- 1/3 cup grated sharp cheddar cheese
- 2 tablespoons canned diced green chilies
- 1 green onion, minced
Smoked Poblano Relish
- 2 Poblano chilies
- 1 red onion, cut in half
- 6-7 whole tomatillos
- 1/4 cup chopped cilantro
- Lime juice and salt to taste
- 6 hamburger buns
- 1 cup mayonnaise
- 1/4 cup classic mustard
- 2 teaspoons lime juice
- 1/4 teaspoon granulated garlic
- Mix the ground wild boar and butter with the spice and salt (not the cheese).
- Roll the seasoned ground wild board into 12 balls. Set aside.
- In another bowl, mix the cheeses with the green chilies and green onion. Form 6 cheese balls by pressing 2 tablespoons or more of the cheese mixture together
- Use a 3-inch ring form or press by hand 6 patties. Place a cheese ball in the center. Form 6 more patties to place on top of the cheese balls and pinch edges to seal.
- Set Primo for 2-zone cooking by using firebox divider and filling one side with charcoal.
- Heat grill to 275°F and stabilize. Add 2 chunks of pecan or cherry wood, then place racks and heat deflectors on grill.
- Place the poblano peppers, red onion, and tomatillos on the hot side of the grill. Smoke and char the poblanos until blistered. Once the poblano is charred, peel it. Finely chop the smoked tomatillos, poblanos, and red onion. Stir in cilantro, lime juice, and salt to taste.
- Mix the mayonnaise, mustard, lime juice, and granulated garlic. Set aside.
- Smoke the wild boar burgers over the indirect (no coal) side for 20-30 minutes, or until the burgers reach 130-135°F internal temperature. Remove the partially cooked wild boar burgers from the grill.
- Remove the deflector plate and rack above the coals with grill gloves. Increase grill temperature to 400°F.
- Char the smoked wild burgers, flipping burgers over, until the temperature is around 150-160°F. Toast buns, cut side down on the indirect heat side.
- Allow the wild boar burgers to rest for 5 minutes before placing on toasted buns.
- Slather the buns with the mustard, top with a burger and poblano relish. Serve!
Serve with warm bread and butter.