Pheasant Burger

This Pheasant Burger combines tender, lean pheasant meat with aromatic Indian spices, creating a flavorful and healthy twist on a classic burger. Served on a bed of crisp lettuce with fresh toppings, it's a delightful Paleo-friendly meal.

Ingredients

• Pheasant breast - 300 grams, finely minced
• Red onion - 1 small, finely chopped
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Cilantro - 2 tablespoons, chopped
• Cumin powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Black pepper - 1/2 teaspoon
• Sea salt - 1/2 teaspoon
• Egg - 1, beaten
• Coconut flour - 2 tablespoons
• Olive oil - 2 tablespoons, for cooking
• Lettuce leaves - 4 large, for serving
• Tomato - 1, sliced
• Cucumber - 1, sliced

Steps

1. In a mixing bowl, combine the minced pheasant breast, red onion, garlic, ginger, cilantro, cumin, coriander, turmeric, black pepper, sea salt, beaten egg, and coconut flour. Mix well until all ingredients are evenly incorporated.
2. Divide the mixture into two equal portions and shape them into burger patties.
3. Heat olive oil in a skillet over medium heat. Once hot, add the burger patties and cook for about 5-6 minutes on each side, or until fully cooked through and golden brown.
4. While the patties are cooking, prepare your serving plates by laying down large lettuce leaves. Once the patties are done, place each on a lettuce leaf.
5. Top the burgers with sliced tomatoes and cucumbers. Serve immediately.

Nutrition

• Calories: 350
• Protein: 40 g
• Carbs: 12 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 450 mg
• Cholesterol: 110 mg
• Total Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in lean protein, supporting muscle growth and repair.
• Contains antioxidants and anti-inflammatory properties from spices like turmeric and ginger.

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