Christmas Turkey Burger

Christmas is coming, the geese are getting fat.  Please put a penny in the old man’s hat!

I do love this time of year, not least because every restaurant menu gets about 15x better.  Decadent mixtures of cheese, bacon, sauces, sausages etc.  Truly, it is a time to indulge, and what better way than with a Christmas burger?  Most pubs start stocking them, so I thought I’d have a go.  Combining the sweetness of the cranberries and sauce with the crisp smoky bacon, creamy brie and those hearty classics – stuffing, turkey and chestnuts.


  • Turkey Breast Mince
  • Dried Cranberries
  • Cooked, peeled chestnuts
  • Nutmeg
  • Dried sage
  • Fresh brie
  • Smoked streaky bacon
  • Sage and Onion Stuffing
  • Cranberry Sauce
  • Bun


  1. Finely chop/process a handful of chestnuts and cranberries, and combine with the turkey mince along with a generous tsp of sage or two and a gentle fresh grating of nutmeg – about half a teaspoon.  Season with salt and pepper.  Form into patties just a little bit wider than your bun, as they will shrink when cooking.  Adding dimples will help prevent them seizing up into balls.
  2. Fry the patties in a griddle pan, along with 2 rashers of streaky bacon per burger, allowing both burger and bacon to crisp nicely.
  3. Make up your sage and onion stuffing in a bowl, so that it has a few minutes to absorb the liquid and soften.
  4. Assemble your burger by first spreading the stuffing on the base of the bun, before adding a few slices of brie.  Top with the patty, a large dollop of cranberry sauce and crisp bacon.


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