Mix ground game and pork. Season with salt, pepper, juniper and sage.

If the foie gras is uncooked, sauté it in a very hot non stick skillet for 1-2 minutes. Reserve the fat in the pan.

Divide the meat into four equal size pieces. Mold each of them into thin burger shapes. Place the foie gras slices on top of two of the meat pieces, and the remaining two on top so that the foie gras is surrounded by the met.

Heat the the remaining fat from the foie gras, or duck fat or butter. Fry the burgers for 10 minutes over medium high heat. Place the cheese sliced on top of the burgers and continue cooking for 2 minutes, until the cheese has started to melt.

Serve the cheeseburgers on top of good country bread.