Christmas is coming, the geese are getting fat. Please put a penny in the old man’s hat!
I do love this time of year, not least because every restaurant menu gets about 15x better. Decadent mixtures of cheese, bacon, sauces, sausages etc. Truly, it is a time to indulge, and what better way than with a Christmas burger? Most pubs start stocking them, so I thought I’d have a go. Combining the sweetness of the cranberries and sauce with the crisp smoky bacon, creamy brie and those hearty classics – stuffing, turkey and chestnuts.
- Turkey Breast Mince
- Dried Cranberries
- Cooked, peeled chestnuts
- Dried sage
- Fresh brie
- Smoked streaky bacon
- Sage and Onion Stuffing
- Cranberry Sauce
- Finely chop/process a handful of chestnuts and cranberries, and combine with the turkey mince along with a generous tsp of sage or two and a gentle fresh grating of nutmeg – about half a teaspoon. Season with salt and pepper. Form into patties just a little bit wider than your bun, as they will shrink when cooking. Adding dimples will help prevent them seizing up into balls.
- Fry the patties in a griddle pan, along with 2 rashers of streaky bacon per burger, allowing both burger and bacon to crisp nicely.
- Make up your sage and onion stuffing in a bowl, so that it has a few minutes to absorb the liquid and soften.
- Assemble your burger by first spreading the stuffing on the base of the bun, before adding a few slices of brie. Top with the patty, a large dollop of cranberry sauce and crisp bacon.