Created by chef and author John Gregory-Smith, our ultimate Christmas burger has everything you need to get the family feeling festive. Packed with the classic Christmas flavours of turkey, sage and blue cheese, these succulent patties are made even more delicious by the addition of caramelised cranberry onions and buttery brioche buns.
- In a large mixing bowl, combine the turkey mince, sage, garlic, lemon zest and the egg yolk. Season and mix well. Wet your hands to avoid them sticking and take a quarter of the mixture. Roll into a ball, then flatten into a large round shape. Put some of the blue cheese into the centre. Fold over the sides so that the cheese is completely covered. Flatten and smooth the patty out into a burger shape. It should be about the same size as the buns to allow for shrinkage. Repeat with the remaining mince so you have 4 burgers. Put them onto a plate, cover and chill in the fridge for 10-15 minutes to firm up.
- Meanwhile, make the caramelised cranberry onions. Heat the oil in a frying pan over a medium heat. Add the onions, mix well and cook for 12-15 minutes, stirring occasionally, until golden and caramelised. Season and mix well. Reduce the heat to low and cook for another 4-5 minutes. Add the cranberry sauce and mix together. Turn off the heat and cover to keep warm.
- Heat a griddle pan over a high heat. Add the bacon and cook for 2-3 minutes each side until golden and crispy. Turn the heat off. Push the bacon to one side and put the bottom halves of the burger buns, cut side down, into the pan to heat through.
- Heat the sunflower oil in a deep pan over a high heat. Carefully add the burgers to the pan and reduce the heat to medium-low. Cook for 5-6 minutes until golden. Turn the burgers, cover, reduce the heat to low and cook for 5-6 minutes or until cooked through with no pink meat remaining. Break the bacon rashers in half and top each burger with two rashers. Add a cheese slice to each one and put the top of the bun on top. Add a splash to water to the side of the pan, cover and cook for 30-40 seconds to allow the cheese to melt and the brioche bun to fluff up.
- To serve, put some mayonnaise on the bottom half of each burger bun. Spoon over the onions and spread out evenly. Put a few lettuce leaves on top and then carefully put on the cooked burger with the toppings. Serve immediately.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.
This recipe comes from chef and author John Gregory-Smith and is part of our Christmas video series. We've asked some of our favourite chefs and foodies to share their recipes for creating the perfect festive food – from the ultimate southern fried turkey to sensational Boxing Day buffet recipes. Watch the full video here.