These mini burgers feature lean, richly flavored wild boar blended with herbs and spices, grilled to juicy perfection, then topped with a crisp, apple and cabbage slaw for sweetness and crunch. The tangy slaw balances the gamey depth of the meat, and the slider format makes this dish approachable, fun, and ideal for parties or tasting menus.
Yields 3 Servings Servings Quarter (0.75 Servings) Half (1.5 Serving) Default (3 Servings) Double (6 Servings) Triple (9 Servings) Prep Time 20 minsCook Time 15 minsTotal Time 35 mins6 sliders
For the Wild Boar Patties
1 lb ground wild boar (can sub with a 50/50 mix of wild boar and pork for more fat)
1 clove garlic, minced
1 tbsp shallot or red onion, minced
1 tsp Dijon mustard
½ tsp smoked paprika
½ tsp black pepper
¼ tsp salt
1 tbsp chopped parsley
1 tbsp olive oil, for grilling or searing
For the Apple Slaw
1 small green apple, julienned or grated
1 cup shredded cabbage (green or red)
1 tbsp apple cider vinegar
1 tsp honey or maple syrup
1 tbsp mayo or Greek yogurt
Salt & pepper, to taste
To Serve
6 slider buns, toasted
Whole grain mustard or aioli (optional)
Microgreens or arugula (optional)
Make the Patties
1
In a mixing bowl, combine wild boar , garlic , shallot , mustard , paprika , salt , pepper , and parsley .
Mix gently with your hands—do not overwork.
Form into 6 equal patties , about 2–3 inches wide. Chill in fridge while prepping the slaw.
Make the Apple Slaw
2
In a bowl, whisk together vinegar , honey , mayo , salt , and pepper .
Add apple and cabbage , toss to coat evenly.
Let sit for at least 10 minutes to allow flavors to meld.
Cook the Sliders
3
Heat a skillet or grill over medium-high heat and brush with olive oil .
Cook patties for 4–5 minutes per side , or until nicely browned and internal temp reaches 160°F (71°C) .
Toast buns cut-side down on the skillet or grill for 1–2 minutes.
Assemble
4
Spread mustard or aioli on the buns (optional).
Top each bun base with a patty , a generous mound of apple slaw , and a few greens .
Add top bun and serve warm.
Serving Suggestions
5
Great with sweet potato fries , pickled vegetables , or a craft cider
Pair with a glass of Zinfandel , Sangiovese , or dry hard cider
Tips & Variations
6
Wild boar is lean—avoid overcooking to keep the meat juicy
Add blue cheese crumbles or cheddar for richness
Slaw can be made up to a day ahead for deeper flavor
Ingredients 6 sliders
For the Wild Boar Patties
1 lb ground wild boar (can sub with a 50/50 mix of wild boar and pork for more fat)
1 clove garlic, minced
1 tbsp shallot or red onion, minced
1 tsp Dijon mustard
½ tsp smoked paprika
½ tsp black pepper
¼ tsp salt
1 tbsp chopped parsley
1 tbsp olive oil, for grilling or searing
For the Apple Slaw
1 small green apple, julienned or grated
1 cup shredded cabbage (green or red)
1 tbsp apple cider vinegar
1 tsp honey or maple syrup
1 tbsp mayo or Greek yogurt
Salt & pepper, to taste
To Serve
6 slider buns, toasted
Whole grain mustard or aioli (optional)
Microgreens or arugula (optional)
Directions Make the Patties
1
In a mixing bowl, combine wild boar , garlic , shallot , mustard , paprika , salt , pepper , and parsley .
Mix gently with your hands—do not overwork.
Form into 6 equal patties , about 2–3 inches wide. Chill in fridge while prepping the slaw.
Make the Apple Slaw
2
In a bowl, whisk together vinegar , honey , mayo , salt , and pepper .
Add apple and cabbage , toss to coat evenly.
Let sit for at least 10 minutes to allow flavors to meld.
Cook the Sliders
3
Heat a skillet or grill over medium-high heat and brush with olive oil .
Cook patties for 4–5 minutes per side , or until nicely browned and internal temp reaches 160°F (71°C) .
Toast buns cut-side down on the skillet or grill for 1–2 minutes.
Assemble
4
Spread mustard or aioli on the buns (optional).
Top each bun base with a patty , a generous mound of apple slaw , and a few greens .
Add top bun and serve warm.
Serving Suggestions
5
Great with sweet potato fries , pickled vegetables , or a craft cider
Pair with a glass of Zinfandel , Sangiovese , or dry hard cider
Tips & Variations
6
Wild boar is lean—avoid overcooking to keep the meat juicy
Add blue cheese crumbles or cheddar for richness
Slaw can be made up to a day ahead for deeper flavor
Wild Boar Sliders with Apple Slaw
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