I don’t want to sound like I’m being dramatic, but this probably is the best thing I’ve ever eaten in my life. A lot of people have asked me to do a Christmas dinner recipe, so I thought I’d take the average Christmas dinner and do something outrageous with it. And this is the result; my Christmas turkey burger. Ready in an hour, this burger is stuffed with pork and apple stuffing, wrapped in smoked bacon, topped with a lava of oozing cheese, a mountain of honey roasted onion and encased in a bun smeared with cranberry sauce and mayo. I serve mine with a fresh Christmas slaw made with the veg that would usually go in your roast dinner. This recipe is for one portion, but I promise you that one will not be enough. IT’S CHRISTMAS. Let’s be naughty.
- 1 Pork and Apple Sausage
- 1/4 of a Piece of Bread, torn into little breadcrumbs
- 3 Precooked Chestnuts, finely chopped
- 4 Sage Leaves, finely chopped
- 1 150g Turkey Steak (Tesco do great ones: https://goo.gl/SCTM38)
- 2 slices of Smoked Back Bacon
- 1 tablespoon Olive Oil
- 1 tablespoon of Honey
- 1 Onion, cut into quarters
- 2 sticks of Celery, snapped in half
- 3 thick slices of Cheddar Cheese
- 2 tablespoons of Cranberry Sauce
- 1 tablespoon of Mayo
- 1 Burger Bun
Christmas Veg Slaw
- 1 Carrot, grated
- 1 Parsnip grated
- 2 Sticks of Celery, grated
- 1 Red Apple, grated
- 1 teaspoon of Red or White Wine Vinegar
- 4 tablespoons of Greek Yoghurt
- Small bunch of Mint
- Firstly, let’s create the stuffing. In a bowl, squeeze the sausage meat out of its casing and disregard the skin. Combine with the breadcrumbs, chestnuts, sage and season with a nice bit of salt and pepper. You will actually only need half of the stuffing for your burger, so separate into two balls and flatten to make a nice little patty.
- Take the turkey steak and cover with tin foil or greaseproof paper. Get anything heavy and give it a good bashing. You want to flatten it out until it’s about twice the size. Keep bashing it equally until the surface area is big enough to wrap the steak around the stuffing.
- Place the stuffing ball on top of the steak and fold it over to cover the stuffing. Wrap both pieces of bacon around the turkey to seal it all together – you want to wrap one piece north to south and the other west to east in order to keep everything sealed in.
- Separate the onion petals and throw into a roasting tray. Coat with 1 tablespoon of olive oil and drizzle the honey all over. Using the celery, create a little grid to sit your burger on top of. You won’t actually end up eating this celery, but it will be perfect for keeping the burger from touching the bottom and steaming it with some extra moisture. Place your burger on top of the celery and get into a preheated oven at 200℃ for 40 minutes, turning half way through.
- Whilst the burger is cooking, you’ve got some time to create a nifty little Christmas veg coleslaw. Combine the grated carrot, parsnip, celery and apple in a bowl. Dribble in the vinegar – no more than a teaspoon – and scrunch it with your hands. Leave to sit for a minute before throwing in the chopped mint and bringing it all together with the yoghurt.
- 10 minutes before the burger is ready, lay the cheese on top of the burger to melt and ooze down the sides.
- After 40 minutes, it’s time to build your burger. Get your bun and smear both parts with cranberry sauce and a squirt of mayo. Place your precious burger on top of the bun, stack up the honey-glazed onion and heap on another dollop of cranberry sauce. Crown your burger with the other part of the bun. Serve the burger with your coleslaw. This is a messy one to eat, but that will be the last thing on your mind when you get this in your gob!