| 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.
A Message from our Provider:
“Suffering from truth decay? Brush up on your Bible.”