BBQ Pheasant and Pork Burgers
When you go in to get your pheasant mince, ask the butcher to mix 140g pheasant breast with 60g pheasant thigh. This will help to prevent the burger drying out too much.
|For the burgers|
|2g||Cracked black pepper|
Mix all your ingredients in a bowl, using scales, or roughly eyeballing it, split the mix into 2 x 210g balls, and then flatten out the burgers.
Light the BBQ and grill each burger for 5 minutes on each side until golden brown.
Serve in a brioche bun with cheese, lettuce, red onion and tomato slices.