Pheasant Burgers with Cranberry Aioli

This juicy pheasant recipe delivers the ultimate wild game burger experience. Using proper burger technique, you'll create a dish that showcases the unique qualities of wild game while remaining approachable for home cooks.

American classic meets upland game

Gourmet Burger Evolution This preparation elevates the American hamburger using premium pheasant meat, creating sophisticated flavors while maintaining the dish's essential character.

Ingredients (Serves 6)

• 2 lbs ground pheasant
• 1/2 lb ground pork fat
• 1/2 cup breadcrumbs
• 1 egg, beaten
• 2 tbsp Worcestershire sauce
• 1 tsp garlic powder, onion powder
• Salt and pepper
• 6 brioche buns

Cranberry Aioli:

• 1/2 cup mayonnaise
• 1/4 cup whole berry cranberry sauce
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste

Toppings:

• Arugula leaves
• Aged cheddar cheese
• Caramelized onions
• Applewood smoked bacon

Method

1. Burger Formation: Soak breadcrumbs in milk. Gently mix the burger ingredients without overworking. Form patties with a slight dimple in the center to prevent puffing.

2. Aioli Preparation: Whisk together mayonnaise, cranberry sauce, and a touch of lemon until smooth. Taste and adjust the sweetness.

3. Cooking Process: Grill over medium-high heat for 5 to 6 minutes per side until the internal temperature reaches 165°F (USDA safe minimum).

4. Assembly: Toast the buns lightly and build your burger. The cranberry aioli is the star - don't be shy with it.