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Galton Blackiston’s cranberry stuffing and pork burgers recipe

Galton Blackiston’s cranberry stuffing and pork burgers recipe

2 ratings

To make these homemade stuffing burgers extra special it’s worth taking the time to make your own tomato sauce. However, a good dollop of shop-bought ketchup will do the job if you’re low on time. For a grown-up version, add a splash of Cognac to the stuffing mix. Serve alone or in burger buns. See method

  • Serves 8
  • 30mins to prepare, 2hrs to cook and 30mins to chill
  • 444 calories / serving


For Galton's tomato sauce

  • 8 tomatoes, roughly chopped
  • 2 shallots, finely diced
  • 55ml (2oz) sunflower oil
  • 1 garlic clove, grated
  • 1 sprig fresh thyme
  • 15ml (1tbsp) vinegar
  • 1 pinch sugar
  • 1 pinch salt
  • 1 pinch black pepper
  • 100ml milk
  • 50g (1 3/4oz) white bread, crusts removed
  • 20g butter
  • 2 onions, peeled and grated
  • 100g (3 1/2oz) button mushrooms, chopped
  • 450g (14 1/2oz) pork mince
  • 250g (9oz) sausage meat
  • 10g (1/2oz) peeled chestnuts, chopped
  • 25g (1oz) dried cranberries
  • 100ml (3 1/2fl oz) double cream
  • 1 egg, beaten
  • 4tbsp chopped parsley
  • 15ml (1tbsp) rapeseed oil
If you haven't got any white bread, try using brown instead

Each serving contains

  • Energy

  • Fat

    35g 51%
  • Saturates

    14g 68%
  • Sugars

    6g 7%
  • Salt

    1.1g 18%

of the reference intake
Carbohydrate 11.8g Protein 18.4g Fibre 2.4g


  1. First make the tomato sauce – you can make this well in advance and refrigerate until needed.
  2. Preheat the oven to Gas Mark 1, 140°C, fan 120°C.
  3. Place all the ingredients on a baking tray and spread out evenly, using your hands to mix them together.
  4. Place into the oven and cook for approximately an hour and a half, by which time the moisture will have evaporated and the tomatoes will have started to dry out a little.
  5. Remove from the oven and add all of the roasted ingredients to a blender. Blitz until smooth then pass through a fine sieve.
  6. To make the stuffing, heat the milk on the hob until it starts to steam, then remove from the heat. Cube the bread and add it to the pan. Soak for 20 minutes – this will help to bind the stuffing together.
  7. Place a saucepan over a medium heat and melt the butter. Sweat onions until soft but with no colour.Add the mushrooms to the pan and cook out until the moisture has been released.
  8. Place a sieve over a large bowl and pass the soaked bread and milk through to make a paste. Add the onion and mushroom to the bowl and mix well. Add all of the other stuffing ingredients to the bowl and mix well until incorporated.
  9. Preheat the oven to Gas Mark 4, 180°C, fan 160°C.
  10. Get the little ones to help you shape the stuffing into burger patties and place on a baking tray. Refrigerate for at least 30 minutes so it can firm up.
  11. Place a frying pan over medium heat and add the rapeseed oil. Fry the patties until golden brown on both sides, and then place them on a baking tray.
  12. Place the patties in the oven for 15-20 minutes, until they are cooked through.
  13. Serve the burgers either on their own or in buns with lashings of tomato sauce.

See more Main recipes for kids

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home

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