Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

The 'Christmas sandwich' burger recipe

1 rating

The ultimate burger just got upgraded with jingle bells on! Piled high with pigs in blankets, sprouts, stuffing and more, you'll love this fabulously festive sandwich. See method

Makes 6
1 hr plus cooling and chilling
513 calories / serving
Freezable

Ingredients

2 tbsp olive oil, plus extra for greasing
1 small red onion, finely chopped
1 large garlic clove, crushed
1 tsp dried sage
170g pack sage & onion stuffing
500g pack turkey thigh mince
1 egg, beaten
120g Brie, sliced
6 Tesco Finest brioche buns, split and toasted
3 tbsp reduced-fat mayonnaise
6 Tesco Finest pigs in blankets, cooked to pack instructions and halved (optional)
3 tbsp cranberry sauce

For the pickled sprouts

200g pack peeled Brussels sprouts, leaves separated
½ tsp fine salt
1 tsp caster sugar
2 tbsp white wine vinegar

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
2150kj
513kcal 26%
Fat
23g 32%
Saturates
8g 39%
Sugars
12g 14%
Salt
1.9g 31%

of the reference intake
Carbohydrate 46g Protein 28.8g Fibre 4.1g

Method

For the pickled sprouts, bring a pan of water to the boil. Add the sprout leaves and cook for 10 secs until bright green. Drain, then run under cold water. Mix the salt and sugar into the vinegar until dissolved. Add the sprouts, mix well, season with black pepper, then set aside to pickle, stirring every now and then.
Meanwhile, heat 1 tbsp oil in a lidded frying pan over a medium heat and add the onion. Cover, then fry for 10 mins, stirring frequently, or until softened. Uncover, add the garlic and sage and cook for 2 mins, then scrape into a bowl and set aside for 10 mins to cool.
Tip the stuffing mix into a bowl and pour over 400ml boiling water. Stir to combine and set aside for 10 mins. Weigh out 85g of the mix, and save the remaining stuffing for another occasion (see tip).
Lightly grease a plate with oil. Put the turkey mince, stuffing, egg and onion mix in a bowl; season well, then mix with your hands to combine. Shape the mix into 6 even balls, then flatten into patties. Transfer to the greased plate, then flatten further with your hand to about 10cm wide and 1cm thick. Chill for 10 mins to firm up.
Wipe out the frying pan, then heat the remaining oil over a medium-high heat. Fry the patties for 4-5 mins each side until golden and cooked through, reducing the heat slightly and adding a splash of water if they start to catch. Top with the sliced Brie, and cook for 2-3 mins until melting.
Spread the bottom of each bun with the mayonnaise, season with black pepper, then top with the pickled sprouts. Top each with a patty and pigs in blankets halves, if using. Spread the bun lids with cranberry sauce, then use to top the burgers.

Tip: Use leftover stuffing to make this tasty hash.

Easy swaps: Swap the pickled Brussels sprouts for citrussy, slow- cooked red cabbage. For a punchier flavour hit, try using Stilton or other blue cheese instead of Brie. Wanting a vegetarian patty? Add a festive twist by blitzing cooked chestnuts with your favourite white beans, apple, onion, sage and other herbs, and form into patties for frying.

Freezing and defrosting guidelines

Freeze cooked patties only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Christmas recipes

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