Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 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.