Fry the onion and salt in vegetable oil until soft.
Add 2cm artichoke cubes and fry for 4 minutes.
Simmer with chicken stock and cream until vegetables are soft.
Add lemon juice and cook for an additional 5 minutes.
Blend the mixture in a food processor until smooth.
Fry burger onion in olive oil until translucent and let cool.
Mince together livers, pork fat, belly, game, and apricots.
Mix in one egg, cream, and breadcrumbs, adding a second egg if needed.
Mould into burgers and fry in olive oil for 3 minutes per side.
Heat deep-fryer oil to 180°C.
Dry artichoke slices, dust with flour, and fry until golden.
Place a burger in soup bowls and garnish with crisps, chives, and oil.