Buffalo Pheasant Burger
Delicious pheasant burger! Any other white game bird would work too.
Servings: 5 patties
Equipment
Ingredients
Burger
- 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
Toppings
- extra sharp white cheddar
- burger buns
- honey mustard I like Bolthouse
- ranch I like Bolthouse
Instructions
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.
Burger
- 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.
Topping
- 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!