The Big Pheasant Mac Burger
A great alternative to the more traditional pheasant dishes, first cooked by Rachel Green at the 2026 Game Fair.
Ingredients
Fresh ingredients
- 400g Pheasant breasts minced
- 200 g Wild boar minced
- 3 tbsp Finely chopped onion
- 2 Slices of processed cheese
- 1 Bag of crisp lettuce
- 1 Small red onion, finely diced
- 4 Brioche burger buns lightly toasted
Store cupboard ingredients
- 200 g Mayonnaise
- 30 g Ketchup
- 30 g Mustard
- 1 tsp Sugar
- 2 tbsp Chopped pickles
- 2-3 tbsp Dill pickle brine
- 1 tbsp Onion powder
- 1 tsp Sweet smoked paprika
- 1 Gherkin
- 100 g Fresh breadcrumbs
- 1 tsp Worcestershire sauce
- 1 Pinch cayenne pepper
- 1 tbsp Extra virgin rapeseed oil
- Sea salt and black pepper, to season
Instructions
The sauce
- Pour a kettle full of boiling water over 3tbsp finely chopped onion and leave for five minutes, then pour through a sieve and dry in kitchen paper, squeezing out allthe liquid until dry.
- Save one tbsp of this and put two tbsp in a mixing bowl with the mayonnaise, ketchup,mustard, sugar, chopped pickles and dill pickle brine, onion or garlic powderand smoked paprika. Mix and leave for at least 30 minutes.
The burger
- Place the meats in a bowl and give a good mix before adding the breadcrumbs, diced onion, seasoning and Worcestershire sauce to the bowl.
- Then start to mix by hand,you are looking for the mixture to become sticky, and it will stick to yourhand if you lift it above the bowl.
- This is your burger meat all made now and ready for shaping.
- Divide into four large burgersor if you like a double stack divide into eight.
- For the best finish use aburger press but for a more rustic look shape you’re your hands. Refrigeratetill required.
- Season the patties with plenty of salt and pepper before pan-frying in a searingly hot pan till cooked – 2-3 minutes each side, don’t overcook or the burger will be dry.
- To build your burger split the bun into three across-ways and toast.
- Spread one tbsp of Big Mac burger sauce over the base of the bottom and middle slice.
- Add the chopped onion between the two bases, a handful of lettuce and top with 3-4 slices of gherkins.
- Place another patty and then a slice of cheese. Place the next patty on and then the lid.
- Pop back into the pan and cover with a lid and slightly steam to melt the cheese and heat the burger bun.
