Tropical Wild Pig Burgers


I recently watched a great catch and cook video by Mark Healy where he broke down how to clean and prepared bonefish… that’s right… BONEFISH. The bonefish is most commonly viewed as a game fish that is inedible, but Mark does a great job of showing us the correct method of cleaning. You must be asking what does this have to do with a wild pig burger. Well, I found inspiration from the ingredients he combined with the fish to make the patties. I transferred those ingredients here to my preparation of these wild pig burgers.

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Serves: 4

Special Equipment: Grill


1 lbs of ground wild pig

1/2 cup of thinly sliced green onions

1/2 cup of finely grated carrots

1 tsp freshly minced ginger

1 egg

1/2 cup panko crumbs

1 tsp of soy sauce

1 tsp garlic powder

1 tsp of black pepper

1 tsp chili powder

Dash of salt

4 Hamburger buns of choice

Recommended Fixings:



White cheddar cheese

Deli mustard

Traeger Sweet and Heat BBQ sauce

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  1. Preheat your grill to 475 degrees
  2. Combine all ingredients in a large mixing bowl and mix well
  3. Form the meat into four patties and place on the grill
  4. Cook for 10-15 minutes or until the burgers reach an internal temperature of 160 degrees. Some wild pigs are known to carry trichinosis. Cooking to 160 ensures that all of the meat reaches an internal temperature of 137 or more.
  5. Remove from grill, plate and serve.

Justin Townsend

Justin (Choctaw) is an avid hunter, angler, and chef whose passion for the outdoors lead him to create Harvesting Nature in 2011. He continues to hunt, fish, and cook all while sharing his experiences with others through film, podcasts, print, and with recipes. He also proudly serves in the United States Coast Guard.

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