• Countryside Alliance Team

Brilliant Burger BBQ Recipes from Talking Game

Updated: May 14

With the warm weather set to return, the burger recipes we'll be posting over the coming days are ideal for the BBQ and a great way to use up any spare Game we may have in the freezer. Our thanks go to - Tom Godber-Ford Moore, The Game Chef for the Ultimate Pheasant Burger and Jaimie Haselock for his Wild Boar Burger (which will be featured in coming days).

The Talking Game Recipe Competition

The next edition of Talking Game will be published on 1st September 2020. Featuring some of the best recipes from chefs and shoots around the UK and they are now inviting us to submit our best Game recipes for possible inclusion!

So, please email mark@talkingfoodmagazine.co.uk with your game recipe, number of servings, ingredients, method and, if possible, a high quality photo of the dish. The simpler the better. If your recipe is published, you’ll be credited in the magazine and receive a box of ten complimentary copies of Talking Game to give to friends and family.

In the meantime, as this coming weekend is set to be a stunner, we will be sharing a few of our favorite Talking Game recipes over the next few days. First up is the mouth watering Ultimate Pheasant Burger!

The Ultimate Pheasant Burger

Another fine way to use up any birds that may still be in the freezer as summer approaches.

We make something in the region of 4,000 of these, in mini version, for elevenses during the season and they are always a massive winner. We serve them without bun, simply glazed with honey and black pepper in the last moments of cooking.


  • 6 Pheasant breasts, coarsely minced in a food processor

  • 400g plain sausage meat

  • 1 red onion, finely chopped

  • 1 tbsp. fennel seeds

  • 1tbsp cumin seeds

  • 1tbsp coriander seeds

  • 400g plain sausage meat

  • 1 red onion, finely chopped

  • 1 tbsp. fennel seeds

  • 1tbsp cumin seeds

  • 1tbsp coriander seeds

  • 2 cloves garlic, finely chopped

  • 4 tbsp. Worcestershire sauce

  • 1tbsp sugar

  • 1tsp smoked paprika

  • 1tbsp korma curry powder

  • 1 tsp chilli flakes

  • 1 handful flat leaf parsley, roughly chopped

  • Olive oil, salt and pepper


  1. Roughly grind the seeds together in a pestle and mortar.

  2. Sauté the onion and seeds in a little olive oil and a generous pinch of salt and pepper on a medium heat until well softened.

  3. Add the garlic, then 30 seconds later add the Worcestershire sauce, sugar, smoked paprika, curry powder and chilli flakes, cook for another 2 minutes. Remove from the heat and allow to cool.

  4. Thoroughly mix all the ingredients together, along with another generous pinch of salt and pepper.

  5. Form into four large patties.

  6. Cook on a medium heat for about five minutes each side until cooked through.

  7. Serve on their own or in a decent ciabatta/focaccia bun with a good spicy tomato and herb chutney, mayo, avocado and salad.

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