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–+ servings

The Big Pheasant Mac Burger

A great alternative to the more traditional pheasant dishes, first cooked by Rachel Green at the 2026 Game Fair.
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Course Main Course
Cuisine Pheasant
Servings 2 people

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.
Keyword Burgers