This burger is a hearty fall dish, which we created with herb hash browns instead of bread buns. While it is too tempting to use decarboxylated flower material in the hash browns here, we decided to infuse the meat patty ourselves with 30mg THC based on hemp seed oil.
Ingredients for 2 servings (2 patty a 90g):
- 180g wild boar filet
- 2 strips of Pacetta bacon
- THC infused hemp seed oil
To prepare the burgers, finely chop the bacon and fillet and work them together with a knife to a fine mass. The minced meat is now mixed in a bowl with a little salt, pepper and 60mg THC on hemp seed oil basis carefully and evenly.
The meat mixture is divided into 2 equal-sized balls (90g) and pressed into “patties” with a burger press.
To fry, place the meat patties in a hot pan with a little olive oil and sear for about 2 minutes on both sides. The burger should still be served medium plus, as wild boar meat tends to dry out quickly.
Herb Rösti ( 4 Rösti “Bun” a 75g ):
- 320g potatoes
- 1 sprig of rosemary
- 1 sprig thyme
- lard for frying
To prepare the hash browns, peel the potatoes and grate them with a coarse grater. The grated mass is carefully squeezed so that excess water and starch drain off. Thyme and rosemary are removed from the stems and finely chopped before being added to the potato mixture along with 1/2 tsp. salt and thoroughly mixed.
Now divide the hash mixture into 4 equal portions of about 75g and press into uniform talers. A burger press or a forming ring are particularly suitable for this purpose.
The hash browns are now fried in a hot pan with a little lard until golden brown on both sides.
For the onion confit, sauté onion rings from a large vegetable onion in a hot pan with a little olive oil, deglaze with about 200ml of red wine and reduce. Before all the liquid has evaporated, deglaze with about 2cl of port and continue to reduce for about 1-2 minutes over medium heat. Finally, season with a little salt and brown sugar.
We served our THC infused wild boar filet burger on hash browns with a mild cranberry aioli, arugula, sauteed chanterelles and parmesan shavings.