Phil Vickery’s got an alternative way for you to enjoy your Christmas dinner today - put it all in a burger! From the turkey and stuffing, to the pigs in blankets, get ready to enjoy festive heaven in a bun.
Preparation time: 30 minutes
Cooking time: 15-20 minutes
500g turkey thigh mince
2 level tbsp mayonnaise
2 tbsp flour
2 eggs, beaten
200g sage & onion stuffing mix
100g chopped chestnuts
Bubble and squeak burger:
300g dry cold thick mashed potatoes
5 or 6 roast potatoes, roughly chopped
1 beaten egg
16 very well cooked brussel sprouts, cold and chopped
4 sesame burger baps
8 rashers crisp streaky bacon, cooked with a dash of honey
Finely shredded lettuce
4 tbsp cranberry sauce
300mls thick chicken gravy, warmed through
Oil & Butter for frying
For the turkey burger mix the turkey mince really well with the mayonaise, salt and pepper. Shape with your hands or line a burger press with greaseproof paper, then press the mince into 4 even sized burgers. Leave in the paper and chill.
Once chilled, remove from the fridge, take off the paper then dust in flour. Next dip in the beaten egg and then coat well in the sage and onion stuffing crumbs. Re-chill until ready.
For the sausage burger mix the sausage meat really well with the chestnuts, then shape like the turkey burgers and chill again.
For the bubble and squeak burger mix the mash and roast potatoes along with the egg and Brussel sprouts, then season well and chill.
Heat the oil & butter in a frying pan cook the turkey burgers for 6 minutes per side until golden and thoroughly cooked through, then keep warm.
Next cook the sausage patties and bubble & squeak patties until thoroughly cooked through.
Layer the 3 patties and bacon in the sesame buns, top with a little finely shredded lettuce and dash of cranberry sauce.
Skewer and cut in half, serve with dipping gravy. Enjoy!