Pheasant burger with a difference

Pheasant burger

Zoe Warde-Aldam

6 pheasant breasts
300g sausage meat
1 red onion, diced
1 tbs fennel seeds
1 tbs coriander seeds
1 tsp cumin seeds
2 cloves garlic, crushed
4 tbs Worcester sauce
1 tsp chilli flakes
6 water biscuits, crushed

Serves 4

For the Pheasant burger, sweat the onion with a little salt and oil over a gentle heat. Meanwhile crush the fennel, coriander and cumin seeds in a pestle and mortar and stir into the onion. Add the garlic, Worcester sauce and chilli flakes, stir, and remove from heat after a minute.

Mince the breasts in a processor. Mix thoroughly with the sausage meat, crushed water biscuits and sweated onion mix. Season with salt and pepper. Divide into four equal patties; these can be prepared in advance and kept in the fridge for a day or so.

Cook on a medium heat until cooked through and serve in a brioche bun with mayo and rocket.