Pheasant burgers
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 200 | G/7oz minced pheasant | |
| 100 | G/3 1/2oz minced pork; not too lean | |
| 1 | tablespoon | Chopped fresh parsley and chives |
| 1 | Dsp each chopped fresh rosemary and thyme | |
| 1 | Dsp chopped fresh sage flowers or sage | |
| 1 | tablespoon | Worcestershire sauce |
| 1 | tablespoon | Tomato ketchup |
| 2 | tablespoons | Sunflower oil; for frying |
| Salt and freshly ground black pepper | ||
Directions
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.