Yield: 2 servings
|200 \N||G/7oz minced pheasant|
|100 \N||G/3 1/2oz minced pork; not too lean|
|1 tablespoon||Chopped fresh parsley and chives|
|1 \N||Dsp each chopped fresh rosemary and thyme|
|1 \N||Dsp chopped fresh sage flowers or sage|
|1 tablespoon||Worcestershire sauce|
|1 tablespoon||Tomato ketchup|
|2 tablespoons||Sunflower oil; for frying|
|\N \N||Salt and freshly ground black pepper|
Place the minced pheasant and pork in a large bowl, add all the other ingredients, season generously and mix well.
Heat the oil in a frying pan. Form the pheasant mixture into two burgers.
Fry the burgers for 3-4 minutes each side until all juices are running clear and the meat is cooked through.
Serve in burger buns with salad and your favourite accompaniments.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.