Pork and cranberry stuffing burgers
Item 1 of 1
- medium
- 8
- 2 hours
Galton Blackiston adds plenty of festive flavours to his Christmas stuffing burgers, with sausage meat, chestnuts and cranberries all thrown into the mix. A good dollop of homemade tomato sauce and a fluffy burger bun, and you're ready to tuck in.
First published in 2015
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Ingredients
Metric
Imperial
Christmas stuffing burgers
- 100ml of milk
- 50g of white bread, crusts removed
- 20g of butter
- 2 onions, peeled and grated
- 100g of button mushrooms, chopped
- 500g of pork mince
- 250g of sausage meat
- 10g of chestnuts, peeled and chopped, optional
- 25g of dried cranberries
- 100ml of double cream
- 1 egg, beaten
- 4 tbsp of parsley, chopped
- 1 tbsp of rapeseed oil
- 1 pinch of salt
- 1 pinch of black pepper
Galton's tomato sauce
- 8 tomatoes, roughly chopped
- 2 shallots, finely diced
- 55ml of sunflower oil
- 1 garlic clove, grated
- 1 sprig of fresh thyme
- 1 tbsp of vinegar
- 1 pinch of sugar
- 1 pinch of salt
- 1 pinch of black pepper
SAVE RECIPE
Equipment
- Blender
Method
1
First prepare the tomato sauce - you can make it in advance and store it in the fridge until needed
2
Preheat the oven to 140°C/gas mark 1
3
Spread all the ingredients on a baking tray
- 1 garlic clove, grated
- 1 sprig of fresh thyme
- 1 tbsp of vinegar
- 1 pinch of sugar
- 1 pinch of salt
- 1 pinch of black pepper
- 2 shallots, finely diced
- 55ml of sunflower oil
- 8 tomatoes, roughly chopped
4
Place in 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 blitz in a blender, then press the sauce through a fine sieve into a bowl and set aside
6
For the stuffing, warm the milk until steaming and remove from the heat. Cube the bread, add to the milk and leave to soak for 20 minutes
- 100ml of milk
- 50g of white bread, crusts removed
8
Add the mushrooms to the pan and cook for a little longer - until all the moisture has been released
- 100g of button mushrooms, chopped
9
Pass the bread and milk mixture through a sieve to form a paste and mix with the onion, fennel and mushrooms in a large bowl
10
Mix in the remaining ingredients
- 4 tbsp of parsley
- 1 pinch of salt
- 1 pinch of black pepper
- 450g of pork mince
- 250g of sausage meat
- 1 egg, beaten
- 25g of dried cranberries
- 100ml of double cream
- 10g of chestnuts, peeled and chopped, optional
11
Preheat the oven to 180°C/gas mark 4
12
Shape the stuffing mix into burger patties and place on a baking tray. Leave in the fridge for at least half an hour to firm up
13
Heat the rapeseed oil in a frying pan over a medium heat. Once hot, add the patties and fry until golden-brown on both sides, then transfer to a baking tray
- 1 tbsp of rapeseed oil
14
Place in the oven for 15-20 minutes until cooked through
15
Place the stuffing burgers in buns (or on their own) and serve with a good dollop of the homemade tomato sauce
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