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Ingredientes
- 200 gm /7oz chopped pheasant
- 100 gm /3 1/2oz chopped pork, not too lean
- 1 Tbsp. Minced fresh parsley and chives
- 1 dsp each minced fresh rosemary and thyme
- 1 dsp minced fresh sage flowers or possibly sage
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. Tomato ketchup
- 2 Tbsp. Sunflower oil, for frying
- Â Â Salt and freshly grnd black pepper
Direcciones
- Place the chopped pheasant and pork in a large bowl, add in all the other ingredients, season generously and mix well.
- Heat the oil in a frying pan. Form the pheasant mix into two burgers.
- Fry the burgers for 3-4 min each side till all juices are running clear and the meat is cooked through.
- Serve in burger buns with salad and your favourite accompaniments.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 156g | |
| Recipe makes 2 servings | |
| Calories 350 | |
| Calories from Fat 215 | 61% |
| Total Fat 24.15g | 30% |
| Saturated Fat 4.6g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 83mg | 28% |
| Sodium 220mg | 9% |
| Potassium 480mg | 14% |
| Total Carbs 3.65g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 2.58g | 2% |
| Protein 28.21g | 45% |
