Method
Caramelize the onions low and slow, 20 to 30 minutes, until deep brown. Set aside.
Divide the boar and pork fat mix into 8 balls, about 4 oz each. Keep them cold until they hit the flat-top.
Get the flat-top hot. Toast the buns cut side down and set them aside.
Put the balls on the flat-top and smash them hard and thin. Season the tops with salt and pepper.
Cook 2 minutes until a dark crust forms, then scrape under each patty and flip.
Lay a slice of American cheese on each patty and cook 1 more minute.
Stack two patties on each bun and top with caramelized onions and pickles.
Notes
- Wild boar is lean. Mixing in pork fat to about 80/20 is what gets you the crust and keeps it juicy.
- Salt and pepper only. Let the boar, the crust and the onions do the work.
