It’s that time of year where we like to enjoy lots of turkey, pigs in blankets, stuffing, gravy, cranberry sauce and carbs galore – the time of year where we stuff our faces until we just can’t eat anymore, as we tell ourselves that we’ll get to the gym as soon as the new year arrives.
We love Christmas dinner, so it’s only natural that we wanted to combine our favourite parts of it to create out first ever Christmas special burger. A turkey and stuffing patty topped with a HUGE handmade pig in a blanket, a homemade Swedish-style potato rårakor, Gruyere cheese, onion gravy and cranberry sauce, all served on homemade cranberry burger buns!
Check out the recipe below:
For the buns:
– 480 grams (4 Cups) bread flour (we used white but you can wholegrain it up if you want to alleviate the guilt.
– 7 grams of dry yeast (roughly 2 1/2 tsps.)
– 1/4 cup lukewarm water for the yeast
– 1 whole egg
– 56grams of butter (diced)
– 1 tsp salt
– 1/2 cup lukewarm water (to add to the mix once proofed – make sure the water is not boiling as it can kill the yeast. Similarly, if the water is too cold it will take an age for the yeast to proof.
– Red food colouring
– Dried cranberries
– 1 egg yolk mixed with 1 tsp water (to glaze the buns)
*** For this recipe, we simply made the same buns that we used for our Halloween burgers, only this time we used red food colouring rather than orange and added a small amount of dried cranberries to the mixture. Please refer to the Halloween recipe HERE for a step by step on how to make our buns! ***
For the patties:
– 250g turkey mince
– 240g sage and onion stuffing
– Salt & pepper
– Egg yolk and breadcrumbs to bind
For the pig in blanket:
– 250g pork sausage meat
– 4 slices streaky bacon
For the Swedish potato rårakor
– 1 potato
– 100g goose fat
– 1 egg
– Cranberry sauce
– Onion gravy (instant stuff is fine)
– Little gem lettuce
– Gruyere cheese, sliced (add as much as you want)
We recommend making the buns earlier in the day and setting them aside for when your burgers are ready. Trust us, it’s much easier! (we learned the hard way!).
Pre-heat your oven to 200 degrees.
Form the sausage meat into a patty and wrap in streaky bacon as shown in the picture below. Once done, set it aside. If you have any leftover sausage meat and bacon, why not prepare some small pigs in blankets to serve on the side like we did?
Next, combine the turkey mince and stuffing in a large bowl. Add salt, pepper, egg and breadcrumbs and mix together, forming two patties. Once done, set aside.
Put the patty and the pig in blanket into the oven for twenty minutes.
While these are cooking, it’s time to prepare the buns. On the bottom half, add the lettuce and generously spread cranberry sauce over the top half. Set aside until the burgers are ready.
Mix up your gravy and set aside.
Once the burger patties and the pig in blanket have been in the oven for roughly 15 minutes, peel and grate the potato into a bowl. Add one egg and mix together. Then, heat up the goose fat in a pan and add the potato and egg mix. Fry until crispy and golden brown, turning occasionally.
Remove the burger patties from the oven and fry in a pan for a minute or two on each side to finish them off.
Now, it’s time to plate up! In this order, place your turkey and stuffing burger on the bun, top with the cheese, gravy, potato rårakor and then the pig in blanket. Place the top half of the bun with the cranberry sauce on top and stick a long cocktail stick through the middle to hold it all together. We put an extra mini pig in blanket on the top for decoration (and eating at the end) purposes too.
We served our burgers with some extra stuffing balls that we made from leftovers and homemade sweet potato and parsnip fries. We simply sliced some sweet potato and parsnip and deep fried them for roughly four minutes until crispy and golden.
Like Christmas in your mouth!
Tried our recipe? Let us know what you thought and send us a photo too! Contact us via e-mail, Twitter & Facebook here.