Buffalo Pheasant Burger

A Buffalo Pheasant Burger gives you the healthiness of a chicken burger without the boringness of one.

It is crazy people think there’s only one way to cook an animal. If you were to ask someone their favorite way to cook pheasant, it would probably include some sort of cream of mushroom soup. I reject this premise and instead bring you a tasty burger recipe!

I might’ve stolen this idea from Hopdoddys, a chain burger place in Texas. I saw an Instagram ad for a new buffalo chicken burger, and it looked delicious! I decided I could do the same thing with pheasant.

Besides the tastiness of the burger, it is also topped with some cilantro mayo, and a carrot and celery slaw. As long as you have a grinder this is an easy recipe to duplicate!

If you have some pheasant burning a whole in your freezer, and you’re tired of your average soup, give this recipe a try! Let me know how it goes in the comments and ENJOY!

Buffalo Pheasant Burger

Delicious pheasant burger! Any other white game bird would work too.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American
Keyword: American, Buffalo, Burger, Pheasant
Servings: 5 patties
Author: Sophie May



  • 1.5 lbs pheasant skinless and boneless
  • 0.5 lb pork fat
  • 3 green onions chopped white and green
  • 1 oz Ranch seasoning packet
  • 2 T Frank's Red Hot
  • salt to taste
  • pepper to taste

Carrot and Celery Slaw

  • 10 oz matchstick carrots
  • 1.5 C celery finely chopped
  • 1/4 C light mayo
  • 1/4 C Frank's Red Hot
  • 1/2 T sugar
  • 1 tsp pepper
  • 1 tsp salt

Cilantro Mayo

  • 1 C light mayo
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 T Frank's Red Hot
  • 1 bunch cilantro


  • extra sharp white cheddar
  • burger buns
  • honey mustard I like Bolthouse
  • ranch I like Bolthouse


Carrot Celery Slaw

  • Mix all your ingredients together.
  • Set aside in fridge while preparing the rest of the recipe.

Cilantro Mayo

  • Airfry (or deepfry) your cilantro at 400°F for 4 minutes. If airfrying, spray with your favorite oil. Remove leaves. They should be crispy and crumbly.
  • Mix all of your ingredients together.
  • Set aside in fridge while preparing the rest of the recipe.


  • Grind your pheasant, pork fat, green onions, and ranch seasoning through a fine plate in your grinder.
  • Mix in your red hot, salt, and pepper.
  • Preheat a grill to medium.
  • Cook your burger for ~5 minutes on each side or until cooked through.
  • Add a piece of cheese on the top of your burgers and cook for an additional minute to allow the cheese to melt.


  • Spread honey mustard in a thin layer over the tops of your buns.
  • Toast your buns for ~5-7 minutes at 400°F in the oven. or until slightly toasted and the mustard has turned to a glaze.
  • Ladle your cilantro mayo on your bottom bun. Place your burger on top of this. Top with your slaw, ranch, and top bun and ENJOY!

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