Question: What pubs serve burgers made of exotic meats?
About the article "Hamburger", section "United Kingdom and Ireland".

Candidate passages:
Hamburgers in the UK and Ireland are very similar to their US cousins, and the High Street is dominated by the same big two chains as in the U.S. — McDonald's and Burger King.
The menus offered to both countries are virtually identical, although portion sizes tend to be smaller in the UK.
In Ireland the food outlet Supermacs is widespread throughout the country serving burgers as part of its menu.
In Ireland, Abrakebabra (started out selling kebabs) and Eddie Rocket's are also major chains.
An original and indigenous rival to the big two U.S. giants was the quintessentially British fast-food chain Wimpy, originally known as Wimpy Bar (opened 1954 at the Lyon’s Corner House in Coventry Street London), which served its hamburgers on a plate with British-style chips, accompanied by cutlery and delivered to the customer's table.
In the late 1970s, to compete with McDonald's, Wimpy began to open American-style counter-service restaurants and the brand disappeared from many UK high streets when those restaurants were re-branded as Burger Kings between 1989–90 by the then-owner of both brands, Grand Metropolitan.
A management buyout in 1990 split the brands again and now Wimpy table-service restaurants can still be found in many town centers whilst new counter-service Wimpys are now often found at motorway service stations.
Hamburgers are also available from mobile kiosks, particularly at outdoor events such as football matches.
Burgers from this type of outlet are usually served without any form of salad — only fried onions and a choice of tomato ketchup, mustard or brown sauce.
Chip shops, particularly in the West Midlands, North-East, Scotland and Ireland, serve battered hamburgers called batter burgers.
This is where the burger patty, by itself, is deep-fat-fried in batter and is usually served with chips.
Hamburgers and veggie burgers served with chips and salad, are standard pub grub menu items.
Many pubs specialize in "gourmet" burgers.
These are usually high quality minced steak patties, topped with items such as blue cheese, brie, avocado et cetera.
Some British pubs serve burger patties made from more exotic meats including venison burgers (sometimes nicknamed Bambi Burgers), bison burgers, ostrich burgers and in some Australian themed pubs even kangaroo burgers can be purchased.
These burgers are served in a similar way to the traditional hamburger but are sometimes served with a different sauce including redcurrant sauce, mint sauce and plum sauce.
In the early 21st century "premium" hamburger chain and independent restaurants have arisen, selling burgers produced from meat stated to be of high quality and often organic, usually served to eat on the premises rather than to take away.
Chains include Gourmet Burger Kitchen, Ultimate Burger, Hamburger Union and Byron Hamburgers in London.
Independent restaurants such as Meatmarket and Dirty Burger developed a style of rich, juicy burger in 2012 which is known as a "dirty burger" or "third-wave burger".
In recent years Rustlers has sold pre-cooked hamburgers re-heat able in a microwave oven in the United Kingdom.
In the UK, as in North America and Japan, the term "burger" can refer simply to the patty, be it beef, some other kind of meat, or vegetarian.
The cuisine of Nagaland reflects that of the Naga people.
It is known for exotic pork meats cooked with simple and flavourful ingredients, like the extremely hot bhut jolokia pepper, fermented bamboo shoots and soya beans.
The Naga use oil sparingly, preferring to ferment, dry, and smoke their meats and fish.
Traditional homes in Nagaland have external kitchens that serve as smokehouses. 
A patty, in American, Australian and New Zealand English, is a flattened, usually round, serving of ground meat or meat alternatives.
The meat is compacted and shaped, cooked, and served.
Patties can be eaten with a knife and a fork in dishes like Salisbury steak, but are typically served in a sort of sandwich called a "burger", or a hamburger if the patty is made from ground beef.
The patty itself can also be called a burger, whether or not it is served in a sandwich, especially in the United Kingdom and Ireland, where the term "patty" is rarely used.
Similar-shaped meat cakes not made from ground beef may also be called "burger": "turkey burgers" or "fishburgers" may be made from reshaped mechanically separated meat.
Sometimes burgers are breaded.
Veggie burger patties are made without animal products.
In Ireland, traditional chippers often serve batter burger (a beef-based patty dipped in batter and deep fried) or spice burger (a savory patty made with a proprietary recipe of meats and spices).
These are served in a greaseproof paper bag and eaten with the hands. 
Food establishments.
Pub food.
Traditionally pubs in England were drinking establishments and little emphasis was placed on the serving of food, other than "bar snacks", such as pork scratchings, and pickled eggs, along with salted crisps and peanuts which helped to increase beer sales.
If a pub served meals they were usually basic cold dishes such as a ploughman's lunch.
In South East England (especially London) it was common until recent times for vendors selling cockles, whelks, mussels and other shellfish, to sell to customers during the evening and at closing time.
Otherwise, pickled cockles and mussels may be offered by the pub in jars or packets.
In the 1950s some British pubs would offer "a pie and a pint", with hot individual steak and ale pies made easily on the premises by the landlord's wife.
In the 1960s and 1970s this developed into the then-fashionable "chicken in a basket", a portion of roast chicken with chips, served on a napkin, in a wicker basket.
Quality dropped but variety increased with the introduction of microwave ovens and freezer food.
"Pub grub" expanded to include British food items such as steak and ale pie, steak and kidney pudding, shepherd's pie, fish and chips, bangers and mash, Sunday roast, ploughman's lunch, and pasties.
In addition, dishes such as burgers, lasagne and chili con carne are often served.
Some pubs offer hot and cold snacks free to customers on Sunday lunchtimes to prevent them getting hungry and leaving for their lunch at home.
Since the 1990s food has become more important as part of a pub's trade, and today most pubs serve lunches and dinners at the table in addition to (or instead of) snacks consumed at the bar.
They may have a separate dining room.
Some pubs serve meals to a higher standard, to match good restaurant standards; these are sometimes termed gastropubs. 
Surimi, a processed hash of fish plus flavorings, is used to make products such as imitation crab meat.
In some regions, "surimi" refers only to products made from fish, but elsewhere may refer to other products (e.g., turkey dogs produced from turkey in North America), which are then also called "surimi".
Examples of surimi include: Surimi from fish, such as imitation crab, imitation shrimp, or imitation lobster Surimi from turkey, such as hot dogs, brats, sausage, salami, lunch meats, loafs, burgers, bacon, ham, or ground Other processed poultry products, such as emu, in the same forms described above for turkey.
Surimi products are often marketed as "imitation" meats (e.g., "imitation crab meat", "imitation shrimp").