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Boom Boar Burger

  • Author: Misha Levin, Bareburger Restaurant Group, multiple locations in Connecticut, New Jersey, NYC, Ohio, Philadelphia, and Toronto
  • Yield: 6 burgers 1x


This Boom Boar Burger, a winner of our 2016 Blended Burger Project™, tops its wild boar, sweet tamari, and mushroom blended burger with picked red onions, crispy mustard greens, and Sriracha vinaigrette.



Wild Boar–Mushroom Patties:
8 ounces oyster mushrooms
8 ounces white mushrooms
2 tablespoons chopped garlic
2 tablespoons chopped ginger
2 tablespoons tamari
1 teaspoon sugar
1/2 teaspoon black pepper
1/2 teaspoon salt
24 ounces Fossil Farm ground wild boar

Mustard Greens:
Grapeseed oil for frying
1 bunch mustard greens, stems removed
1/2 teaspoon salt

Sriracha Vinaigrette:
3 tablespoons Sriracha
2 tablespoons rice wine vinegar

To serve:
6 brioche buns
1 ounce mayonnaise
Fresh Meadow Farms Pickled Red Onions (or any high-quality store-bought or homemade pickled onions)


Make the wild boar–mushroom patties: preheat the oven to 350°F. In a food processor, add both types of mushrooms and pulse until they are chopped. Place the chopped mushrooms in a medium mixing bowl and add the chopped garlic, chopped ginger, tamari, sugar, pepper, and salt and mix well. Add the mushroom mixture to a baking tray and gently press down to flatten it. Place the tray in the oven and cook, stirring the mixture every 10 minutes, until the mushrooms are dark brown, about 20 minutes. Remove from the oven and let cool completely.

In a large bowl, combine the cooked mushroom mixture with ground wild boar. Weigh into 5-ounce portions and gently form into patties.

Make the fried mustard greens: in a large Dutch oven, preheat the grapeseed oil to 350°F. Pat the mustard greens dry and tear into large pieces. Working in batches, carefully place the greens into the hot oil and fry until they’re crispy, about 1 minute. Drain the greens on a tray lined with paper towels.

Make the Sriracha vinaigrette: add the Sriracha and rice wine vinegar to a sealed container and shake vigorously until emulsified.

Cook the burgers: heat a well-oiled cast-iron skillet over medium-high heat. Cook the patties until they’re seared on one side, about 3 minutes. Flip and repeat until seared on the other side, about 3 minutes.

To serve: spread a thin layer of mayonnaise on the bottom of the brioche bun. Top with the burger, pickled red onions, and fried mustard greens. Dress with the Sriracha vinaigrette and top with the other half of the brioche bun.

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Kentucky proud beef, button mushroom patty topped with huitlacoche queso fresco, avocado crema, crispy potatoes, cilantro & red onion on a local bolillo bun.

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