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.
Method
Mix the ingredients
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.
Cook 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.