This totally indulgent Christmas burger transforms traditional festive dinner elements into an epic burger creation, featuring turkey thighs, homemade stuffing, bubble and squeak patties, and rich gravy, all served in a brioche bun.
By Anthony Murphy
From Christmas leftovers to the ultimate Boxing Day treat.
This Christmas burger scores a D on the Nutri-Score scale due to its high caloric content and saturated fat levels from multiple meat components and cheese.
Equipment
- Digital meat thermometer
- Large roasting tray
- Heavy-based saucepan
- Potato masher
- Deep fat fryer (or heavy-based sauté pan)
- Frying pan with lid
- Spatula
- Slotted spoon
Ingredients
For the Turkey Meat
- Turkey thighs 2
- Thyme 1 tbsp, chopped
- Rosemary 1 tbsp, chopped
- Cinnamon ½ tsp
- Goose fat 2 tbsp
- Salt and black pepper to taste
For the Bubble and Squeak Patty
- Potatoes 1kg, peeled and chopped
- Swede 650g, chopped
- Carrots 500g, chopped
- Kale 100g, chopped
- Butter 150g
- Panko breadcrumbs 100g, plus 2 tbsp
- Milk 2 tbsp
- Flour 60g
- Vegetable oil for frying
For the Stuffing Patty
- Smoked streaky bacon 5 rashers, finely chopped
- Goose fat 1 tbsp
- White onions 2, finely diced
- Garlic cloves 2, finely diced
- Dried sage 1½ tbsp
- Fresh breadcrumbs 60g
- Cooked chestnuts 125g, chopped
- Pistachios 50g, chopped
- Apples 2, cored and finely diced
- Sausage meat 750g
- Salt and black pepper to taste
For the Gravy
- Turkey dripping or butter 120g
- Plain flour 60g
- Star anise 1
- Chicken stock 1 litre, good quality
To Serve
- Chuck steak mince 1.36kg (for 16 85g balls)
- Jack Cheese 16 slices
- Cranberry Sauce
- Brioche buns 8, sliced and toasted
- White bread 8 slices, cut into bun-sized circles
- Pigs in blankets 8, cooked
Method
Prepare the Turkey (4 hours ahead or overnight)
- Season turkey thighs and combine with thyme, rosemary, and cinnamon
- Cover and refrigerate for minimum 4 hours or overnight
Cook the Turkey
- Preheat oven to 140C/120C Fan/Gas 1
- Place turkey on roasting tray with goose fat
- Cook for 3 hours until internal temperature reaches 96C
- Cool in fat, then pull meat from bones
Make Bubble and Squeak Patties
- Boil all vegetables in salted water for 10-15 minutes until tender
- Mash with butter and mix in 2 tbsp breadcrumbs
- Form into 8 patties
- Coat in flour, milk, then breadcrumbs
- Refrigerate until needed
Prepare Stuffing Patties
- Caramelize bacon in goose fat
- Add onion, garlic, and sage, cook 2-3 minutes
- Mix in breadcrumbs, nuts, chestnuts, and apple
- Cool mixture before adding sausage meat
- Form into 100g patties
Make the Gravy
- Create roux with turkey dripping and flour
- Add star anise and gradually incorporate warm stock
- Season and keep warm
Assembly
- Deep fry bubble and squeak patties at 160C for 3 minutes
- Pan-fry stuffing patties 3-5 minutes until crisp
- Smash two chuck steak balls into patties, cook 1:45 per side
- Top with cheese and cranberry sauce
- Layer components: bottom bun, bubble and squeak, stuffing, gravy-soaked bread, beef patties, turkey, gravy
- Secure with pig in blanket
What can you serve with this
- Triple-cooked chips – The ultimate side for this decadent burger, providing extra crunch
- Winter slaw – Adds freshness and crunch to balance the rich burger components
- Honey-roasted parsnips – Continues the Christmas theme while adding sweetness
- Brussels sprouts with chestnuts – Maintains the festive feel with added texture
- Mulled wine – A festive drink that complements the Christmas burger perfectly
Nutri-score Health Check
This Christmas burger receives a Nutri-Score of D due to several factors:
Positive nutritional aspects:
– High protein content from multiple meat sources
– Vegetable content from bubble and squeak
– Presence of fiber from vegetables and bread
Negative factors:
– High caloric density (approximately 1200 calories per burger)
– High saturated fat content from multiple meat sources and cheese
– Significant sodium content
– High carbohydrate content from multiple bread components
Note: This score has been automatically calculated from the ingredients in the recipe and is only a guide.
FAQ
- Can I prepare any components ahead of time?
Yes, the turkey can be cooked up to 2 days ahead, and both the bubble and squeak and stuffing patties can be made the day before. - What’s the best way to reheat the turkey if made ahead?
Gently warm the pulled turkey in a pan with a little gravy or butter to prevent it from drying out. - Can I freeze the burger patties?
The bubble and squeak and stuffing patties can be frozen for up to 3 months. Thaw completely before cooking. - What can I substitute for goose fat?
Duck fat or butter can be used as alternatives, though goose fat provides the most authentic Christmas flavor. - How do I ensure the beef patties don’t become too thick?
Press down firmly with your spatula when the meat first hits the pan, and don’t press again after that to retain juices. - Can I make this burger gluten-free?
Yes, use gluten-free breadcrumbs and buns, and ensure your sausage meat is gluten-free. - What’s the best way to store leftover components?
Store cooked components separately in airtight containers in the fridge for up to 2 days. - Can I make a vegetarian version?
Replace the meats with plant-based alternatives and use vegetable stock for the gravy. - How do I prevent the burger from falling apart?
Use a wooden skewer or cocktail stick through the center to hold all components together. - What’s the best cheese alternative to Jack cheese?
Cheddar or Gruyere work well as alternatives, providing similar melting properties.