Italian-style hamburger

Olivocarne’s Hamburger Sardo

  • serves 6
  • A little effort

The best Italian-style hamburger from London's Olivocarne, one of the Sardinian restaurant chain. Made with wild boar and lardo al mirto. Pop in a bun to serve.



  • lean wild boar 1kg (we used lean shoulder)
  • lardo al mirto 100g
  • onion 1 medium, grated
  • salt 15g
  • milk 50ml
  • olive oil

to serve

  • onion 1 medium, finely sliced
  • white wine vinegar 3 tbsp
  • ciabatta rolls 6
  • honey (Sardinian bitter honey, ideally)
  • pecorino (Olivocarne uses Pastore del Tirso) 6 slices, each ½ cm thick
  • rocket a handful
  • tomato 1 large, sliced


  • Step 1

    Mince the meat coarsely with a sharp knife, then put it into a large bowl.

  • Step 2

    Mince the lardo the same way and add it to the meat in the bowl. Add the grated onion, the salt and some pepper and finally, pour in milk and 1 tsp olive oil. Mix together thoroughly using your hands.

  • Step 3

    Form six equal balls of meat mixture and shape into burgers. Put them on a large, lightly oiled serving plate, cover with clingfilm, and put in the fridge to chill.

  • Step 4

    Warm a little oil in a large pan over a gentle heat and soften the sliced onion. Pour in the white wine vinegar and turn the heat up a little, then fry for about 5 minutes, or until the vinegar has evaporated and the onion has taken on a dark golden colour. Set aside.

  • Step 5

    Cook the burgers under a grill or in a frying pan for 7 minutes on each side, or longer if you prefer them well done.

  • Step 6

    Halve the rolls, drizzle the insides with a little honey, then put under the grill on a baking sheet, seasoned side down, to warm through for 2 minutes. Wrap the pecorino slices in greaseproof paper, put under the grill and heat for a minute or so until they begin to melt.

  • Step 7

    To assemble the burgers: Scatter a few rocket leaves over the bottom half of each bun, add a slice of tomato, then season with a pinch of salt. Sit a burger on top of each dressed bun, then add a slice of melted pecorino and some caramelised onion. Top with the roll lids and serve hot.

Nutritional Information

  • Kcals 574
  • Fat 21.6g
  • Carbs 46.3g
  • Fibre 2.8g
  • Protein 47.2g
  • Salt 4.1g