Traditional Pheasant Burgers

Fasan Wallenbergare

Pheasant burger with gravy, wilted spinach and mashed potato

This is a dish I made when I did a demonstration of how to cook Swedish food for SwedishFood.com at London’s Borough Market. Everyone who tried it there enjoyed it and found it so different to an ordinary burger.

The recipe is based on Wallenbergare, which are luxurious veal burgers. The original recipe was created by Amalia Wallenberg, a member of a prominent Swedish financial and industrial dynasty, and first published in 1879. It has been very popular in Sweden ever since. This version uses pheasant breasts and so has a more gamey flavour, but retains the luxurious texture created by the addition of egg yolks and cream.

I like to serve these burgers with wilted ground elder but they also goes well with the traditional accompaniments to Wallenbergare: small garden peas, carrots, potato puree and lingonberries. Anna Bonde-Mosesson

Summary

Recipe summary for pheasant burgers

Tips

• Make sure all the ingredients are really cold when you start mixing, otherwise the mixture is likely to separate.
• Pheasant breasts vary a lot in size. Allow approximately 1 egg yolk and 60 ml (¼ cup) of cream for every 125 g (4 oz) of meat.
• You can use other parts of pheasant as well as the breast, but take care to avoid the numerous tiny bones in the thighs.

Ingredients

3   slices of white bread, crusts removed
2   pheasant breasts, about 120 g (5 oz) each
2   egg yolks
120 ml (½ cup) double (heavy) cream
½ tsp   salt
    freshly ground white pepper
1 tbsp   oil
1 tbsp   butter

Method

1. Use a food processor to make the bread crumbs. Divide the breadcrumbs between two large plates or two sheets of baking parchment.

2. Mince the pheasant breasts.

3. Put the mince, salt and pepper in the food processor and blitz to thoroughly mix.

4. Add the egg yolks, one at a time, blitzing briefly after each addition.

5. Slowly add the cream with the motor running. You will end up with a loose mixture, quite different to an ordinary beef burger mixture.

6. Chill the mixture for 30-60 minutes as this makes it easier to shape.

7. Heat a frying pan and add a tablespoon of oil and a tablespoon of butter to the pan.


8. When the frying pan is nearly hot, divide the mixture into two portions and spoon on to one of the plates with breadcrumbs on. Use a knife to shape into two burgers, about 1¼ cm (½”) thick. Top the burgers with breadcrumbs from the other plate.

9. Fry the burgers for about 3 minutes per side until they are golden brown, but don’t overcook them.

10. Serve with potato puree and wilted ground elder or wilted spinach.

Downloads

  printer version.pdf

  phone & tablet version.pdf

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