Pheasant and Cranberry Burgers

These Pheasant burgers are the perfect way to use up any leftover pheasant meat and create something a little bit special and luxurious. 

This recipe will make 10 to 15 burgers depending on how big you like your burgers. 

INGREDIENTS

1kg pheasant meat

265g Pork belly fat

105g Finely chopped onions

10g Minced garlic cloves

50g Cranberry Sauce

30g dried cranberries

36g Weschenfelder Venison & Game Burger Mix

95ml water

METHOD

1.  Cut your pheasant meat and pork belly into 1-inch strips of meat and pop it through the mincer on a 6mm plate.

2. Add the onions, minced garlic, cranberry sauce and the Venison and game mix to the meat and mix well. 

3. Now add the water, adding a bit at a time. 

4. Mix thoroughly for 3 - 5 minutes. Don't be scared to get your hands sticky. This will help change the proteins in the meat.

5. Weigh out your burger mixture into 150g balls of meat or more if you want chunky burgers.

6. Use a burger press to form your burgers or use the bottom of your palm to press them out.  


Weschenfelder Top Tip - Fry a little bit off before making into burgers then season your main mixture to suit your taste.