Pheasant burger with foie gras, honey mustard glaze and spicy kumquat chutney

Name: Pheasant burger with foie gras, honey mustard glaze and spicy kumquat chutney
Ingredients: 400 g coarsely minced skinless, boneless pheasant breast; 400 g coarsely minced skinless, boneless pheasant breast; 300 g coarsely minced pork; 100 g fresh foie gras, deveined, cut into 0.5cm cubes; 1 shallot, finely chopped; 4 juniper berries, finely chopped; 2 tsp chopped fresh sage; salt and freshly ground black pepper; salt and freshly ground black pepper; vegetable or sunflower oil for cooking; vegetable or sunflower oil for cooking; 1 tsp Dijon mustard; 75 ml honey; 15 ml olive oil; ½ tsp soy sauce

Preparation info

Serve
4

Difficulty
Easy

Appears in

Burgers

By Paul Gayler

Published 2014

About

Every year I eagerly look forward to the game season - and a real gourmet treat. The addition of a little pork and foie gras to these burgers adds flavour and also keeps them moist and juicy. The spicy cranberry-green peppercorn relish would go well.

Ingredients

400 g coarsely minced skinless, boneless pheasant breast
300 g coarsely minced pork</

Burger

Method

In a bowl combine the pheasant, pork and foie gras. Add the shallot, juniper and sage along with a little salt and pepper, chill for 1 hour.
Divide the mix into 4 evenly sized burgers.
Heat a chargrill or pan grill until very hot, and brush the burgers liberally with oil.
Combine the ingredients for the glaze in a bowl.
Place the b