Name: Pheasant Burgers with Cranberry Aioli
Cuisine: American
Ingredients: 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

Burger Formation:
- Gently mix all burger ingredients
- Form patties with slight indentation in center
- Chill 30 minutes before cooking
Aioli Preparation:
- Whisk all aioli ingredients until smooth
- Taste and adjust seasonings
- Can be made day ahead
Cooking Process:
- Grill over medium-high heat
- Cook 5-6 minutes per side to 165°F
- Don't press down with spatula
Assembly:
- Toast buns lightly
- Build burgers with desired toppings
- Serve immediately while hot

Side Suggestions: Sweet potato fries, coleslaw

Pheasant Burgers with Cranberry Aioli

1Setup & Prepare

2Ingredients

Shopping List

3Cooking Instructions

International Fusion

4Chef's Notes & Pairings

5Interactive Recipe Tools

Cooking Timers

My Recipe Notes

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