Pigeon burger
with bacon & smoked chipotle

Guy Portman

400g pigeon breasts
200g bacon
200g pork sausage meat
2 onions, chopped
2 cloves garlic, finely chopped
1 chilli, finely chopped
1 chipotle smoked chilli, crushed (chilli flakes will do)

Serves 4

Heat a teaspoon of olive oil and soften the onions, garlic, chilli, and chipotle on a low heat until the onions are translucent, then allow to cool.

Meanwhile mince the pigeon and the bacon in the blender, add the sausage meat, and blend with the onion and spice mix to a consistent texture.

Assemble the burgers: it helps to spread a little flour over the surface to stop them sticking as you make them.

Grill or fry for 5-7 minutes per side, depending how thick you make them. Serve in brioche buns with salad and chips, or with a red wine jus and some roast potatoes.