Buffalo Pheasant Burger
By Jeff Benda
When I’m watching a game on a Monday night in the fall, I crave two things – burgers and buffalo wings. I created this recipe to embrace my football food craving using some pheasant in my freezer. I deboned the breasts, wings, and thighs from 2 pheasants and ran the meat through the grinder yielding about 1 pound. As always, you can absolutely use this recipe with other game birds like turkey or grouse.
Yield: 4 Burgers
Prep time: 20 minutes
Total time: 30 minutes
- 1 pound ground pheasant (from 2 birds)
- 4 Tablespoons melted butter
- 1 cup Buffalo wing sauce
- 2 Tablespoons olive oil
- 2 celery stalks with leaves, roughly chopped
- 4 Tablespoons Blue cheese dressing (homemade or store bought, see note in the instructions)
- 4 Brioche buns
- In a medium size mixing bowl, combine the ground pheasant, 2 Tablespoons melted butter, and 2 Tablespoons Buffalo wing sauce and mix thoroughly.
- Form the mixture into 4 evenly sized patties.
- Heat a large skillet over medium heat. Add 2 Tablespoons olive oil to the skillet and swirl to coat well. Add the burgers to the hot skillet and cook for 3 minutes. Flip the burgers and pour the remaining 2 Tablespoons of butter mixed with 2 more Tablespoons Buffalo wing sauce over the burgers. Cook for about 3 more minutes until the internal temperature reaches 160 degrees F.
- Blue cheese dressing is a snap to make at home. Combine blue cheese (crumbles work fine), buttermilk, a little bit of mayo and mix until you like the consistency. That’s it! You can add lemon juice if you want the dressing to have a little more zip to it.
- Remove burgers from the skillet and place each one on a bun. Top with blue cheese, celery stalks & leaves, and the remaining wing sauce. Grab a stack of napkins and enjoy!
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