Question: Where can you find pubs that serve burger patties made from more exotic meats, like Bambi Burgers?
About the article "Hamburger", section "United Kingdom and Ireland".

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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.
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. 
The menu consists of burgers made with organic meat, fresh cut french fries cooked in olive oil, a burger that can be made with as many as 10 patties ("vertigo" burger), two kinds of veggie burgers and hand-blended milkshakes.
The meat for non-vegetarian burgers is USDA-certified organic, grass fed, free range beef and the cheese is 6 month aged cheddar.
The beef is cooked on griddles heated by steam, rather than gas flame, for ensuring a more uniform surface temperature and faster temperature recovery.
The veggie burgers are cooked in a conveyor, keeping them away from the griddle where beef is cooked.
The fresh french fries are cooked in olive oil, after a process patented by Hans Hess.
The milkshakes are made from hand-scooped ice cream. 
According to its website, Freshness Burger's burgers are made with "100% real" beef.
Its Classic Burger selections include the Classic Burger, Classic Cheese Burger, and the Classic WW Burger.
The Classic WW Burger is like the Classic Cheese Burger, except that it contains two beef patties, and double the cheese (the WW indicates double). 
In Japan, hamburgers can be served in a bun, called "hanbāgā" (ハンバーガー), or just the patties served without a bun, known as "hanbāgu" (ハンバーグ) or "hamburg", short for "hamburg steak".
"Hamburg steaks" (served without buns) are similar to what are known as Salisbury steaks in the USA.
They are made from minced beef, pork or a blend of the two, mixed with minced onions, egg, breadcrumbs and spices.
They are served with brown sauce (or demi-glace in restaurants) with vegetable or salad sides, or occasionally in Japanese curries.
It is may be served in casual, western style suburban restaurant chains known in Japan as "family restaurants".
Hamburgers in buns, on the other hand, are predominantly the domain of fast food chains such as American chains known as McDonald's and Wendy's.
Japan has home grown hamburger chain restaurants such as MOS Burger, First Kitchen and Freshness Burger.
Local varieties of burgers served in Japan include teriyaki burgers, "katsu" burgers (containing tonkatsu) and burgers containing shrimp korokke.
Some of the more unusual examples include the rice burger, where the bun is made of rice, and the luxury 1000-yen (US$10) "Takumi Burger" (meaning "artisan taste"), featuring avocados, freshly grated wasabi, and other rare seasonal ingredients.
In terms of the actual patty, there are burgers made with Kobe beef, butchered from cows that are fed with beer and massaged daily.
McDonald's Japan also recently launched a McPork burger, made with U.S. pork.
McDonald's has been gradually losing market share in Japan to these local hamburger chains, due in part to the preference of Japanese diners for fresh ingredients and more refined, "upscale" hamburger offerings.
Burger King once retreated from Japan, but re-entered the market in Summer 2007 in cooperation with the Korean owned Japanese fast-food chain Lotteria.