| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Upper, Crust | 2 | servings | |
INGREDIENTS
| 200 | G/7oz minced pheasant | |
| 100 | G/3 1/2oz minced pork; not too lean | |
| 1 | tb | Chopped fresh parsley and chives |
| 1 | Dsp each chopped fresh rosemary and thyme | |
| 1 | Dsp chopped fresh sage flowers or sage | |
| 1 | tb | Worcestershire sauce |
| 1 | tb | Tomato ketchup |
| 2 | tb | Sunflower oil; for frying |
| Salt and freshly ground black pepper |
INSTRUCTIONS
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.
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