The utimate Christmas burger recipe
To make the turkey, season the thighs. Add the thyme, rosemary and cinnamon, toss to coat and cover. Put in the fridge for a minimum of 4 hours to marinate, ideally overnight. Preheat the oven to 140C/120C Fan/Gas 1.Put the turkey on a roasting tray and cover with the goose fat. Place it the oven for 3 hours. Check the turkey thighs have reached an internal temperature of 96C before removing from the oven and allowing to cool in the goose fat. Once cool enough to handle, remove from the fat, reserving the turkey dripping for later. Pull the turkey meat from the bone and keep warm.To make the bubble and squeak patty, tip all the vegetables into a large pan of salted water. Bring to the boil over a high heat then simmer gently for 10–15 minutes or until they are tender when pierced with a fork.Drain the vegetables, return them to the pan and add butter. Using a potato masher, mash until smooth. Add 2 tablespoons of breadcrumbs and mix to combine.Form the mixture into 8 patties. Dip the patties into the flour, then the milk and finally the breadcrumbs, making sure they are coated evenly all over. Place in the fridge to chill.To make the stuffing patties, sauté the bacon in the goose fat over a high heat until caramelised. Add the onion, garlic and sage. Cook for 2–3 minutes until the onions have softened, then add the breadcrumbs, pistachios, chestnuts and apple. Allow the mixture to cool. Once cold, add the sausage meat, season well, and form into 100g/3½oz patties.To make the gravy, melt the turkey dripping or butter in a pan. Add the flour and stir for 5 minutes to create a roux. Add the star anise, then slowly add the warm chicken stock, stirring constantly to make a smooth gravy. Season to taste and keep warm.To cook the bubble and squeak, heat the vegetable oil in a deep fat fryer to 160C. Alternatively, heat the oil in a deep, heavy-based sauté pan until a breadcrumb sizzles and turns brown when dropped into it. (Caution: Hot oil can be dangerous. Do not leave unattended.)Fry the patties (in batches if necessary) in the hot oil for 3 minutes, or until crisp. Remove from the oil using a slotted spoon, then set aside to drain on kitchen paper. Season with a little salt.In a separate frying pan over a high heat, cook the stuffing patties for 3–5 minutes until crisp. Once your bubble and squeak and stuffing patties are ready, it's time to smash your burger patties.Put two balls of minced chuck in a hot frying pan with a lid, over high heat. Using the back of your spatula press down firmly to flatten the patties to just under 1cm/0.4in in thickness. Season and after 1 minute and 45 seconds, flip the patties and cook for a further 1 minute and 45 seconds. Add Jack cheese to both patties and a teaspoon of cranberry sauce to your bun lids. Place the bun lids on top of one of the patties then place the lid on the pan for 2–3 minutes to help melt the cheese. Repeat this process with all the buger patties.While the patties are steaming, place a bubble and squeak patty and stuffing patty onto each of the bottom buns. Take the circular slices of bread and dip them into the gravy. Place this on top of your stuffing patties. Top each with two beef patties, followed by the pulled turkey and a little gravy. Put the lid back on and secure the whole thing with a stick topped with a pig in blanket. To make the turkey, season the thighs. Add the thyme, rosemary and cinnamon, toss to coat and cover. Put in the fridge for a minimum of 4 hours to marinate, ideally overnight. To make the turkey, season the thighs. Add the thyme, rosemary and cinnamon, toss to coat and cover. Put in the fridge for a minimum of 4 hours to marinate, ideally overnight. Preheat the oven to 140C/120C Fan/Gas 1. Preheat the oven to 140C/120C Fan/Gas 1. Put the turkey on a roasting tray and cover with the goose fat. Place it the oven for 3 hours. Check the turkey thighs have reached an internal temperature of 96C before removing from the oven and allowing to cool in the goose fat. Once cool enough to handle, remove from the fat, reserving the turkey dripping for later. Pull the turkey meat from the bone and keep warm. Put the turkey on a roasting tray and cover with the goose fat. Place it the oven for 3 hours. Check the turkey thighs have reached an internal temperature of 96C before removing from the oven and allowing to cool in the goose fat. Once cool enough to handle, remove from the fat, reserving the turkey dripping for later. Pull the turkey meat from the bone and keep warm. To make the bubble and squeak patty, tip all the vegetables into a large pan of salted water. Bring to the boil over a high heat then simmer gently for 10–15 minutes or until they are tender when pierced with a fork. To make the bubble and squeak patty, tip all the vegetables into a large pan of salted water. Bring to the boil over a high heat then simmer gently for 10–15 minutes or until they are tender when pierced with a fork. Drain the vegetables, return them to the pan and add butter. Using a potato masher, mash until smooth. Add 2 tablespoons of breadcrumbs and mix to combine. Drain the vegetables, return them to the pan and add butter. Using a potato masher, mash until smooth. Add 2 tablespoons of breadcrumbs and mix to combine. Form the mixture into 8 patties. Dip the patties into the flour, then the milk and finally the breadcrumbs, making sure they are coated evenly all over. Place in the fridge to chill. Form the mixture into 8 patties. Dip the patties into the flour, then the milk and finally the breadcrumbs, making sure they are coated evenly all over. Place in the fridge to chill. To make the stuffing patties, sauté the bacon in the goose fat over a high heat until caramelised. Add the onion, garlic and sage. Cook for 2–3 minutes until the onions have softened, then add the breadcrumbs, pistachios, chestnuts and apple. Allow the mixture to cool. Once cold, add the sausage meat, season well, and form into 100g/3½oz patties. To make the stuffing patties, sauté the bacon in the goose fat over a high heat until caramelised. Add the onion, garlic and sage. Cook for 2–3 minutes until the onions have softened, then add the breadcrumbs, pistachios, chestnuts and apple. Allow the mixture to cool. Once cold, add the sausage meat, season well, and form into 100g/3½oz patties. To make the gravy, melt the turkey dripping or butter in a pan. Add the flour and stir for 5 minutes to create a roux. Add the star anise, then slowly add the warm chicken stock, stirring constantly to make a smooth gravy. Season to taste and keep warm. To make the gravy, melt the turkey dripping or butter in a pan. Add the flour and stir for 5 minutes to create a roux. Add the star anise, then slowly add the warm chicken stock, stirring constantly to make a smooth gravy. Season to taste and keep warm. To cook the bubble and squeak, heat the vegetable oil in a deep fat fryer to 160C. Alternatively, heat the oil in a deep, heavy-based sauté pan until a breadcrumb sizzles and turns brown when dropped into it. (Caution: Hot oil can be dangerous. Do not leave unattended.) To cook the bubble and squeak, heat the vegetable oil in a deep fat fryer to 160C. Alternatively, heat the oil in a deep, heavy-based sauté pan until a breadcrumb sizzles and turns brown when dropped into it. (Caution: Hot oil can be dangerous. Do not leave unattended.) Fry the patties (in batches if necessary) in the hot oil for 3 minutes, or until crisp. Remove from the oil using a slotted spoon, then set aside to drain on kitchen paper. Season with a little salt. Fry the patties (in batches if necessary) in the hot oil for 3 minutes, or until crisp. Remove from the oil using a slotted spoon, then set aside to drain on kitchen paper. Season with a little salt. In a separate frying pan over a high heat, cook the stuffing patties for 3–5 minutes until crisp. In a separate frying pan over a high heat, cook the stuffing patties for 3–5 minutes until crisp. Once your bubble and squeak and stuffing patties are ready, it's time to smash your burger patties. Once your bubble and squeak and stuffing patties are ready, it's time to smash your burger patties. Put two balls of minced chuck in a hot frying pan with a lid, over high heat. Using the back of your spatula press down firmly to flatten the patties to just under 1cm/0.4in in thickness. Season and after 1 minute and 45 seconds, flip the patties and cook for a further 1 minute and 45 seconds. Put two balls of minced chuck in a hot frying pan with a lid, over high heat. Using the back of your spatula press down firmly to flatten the patties to just under 1cm/0.4in in thickness. Season and after 1 minute and 45 seconds, flip the patties and cook for a further 1 minute and 45 seconds. Add Jack cheese to both patties and a teaspoon of cranberry sauce to your bun lids. Place the bun lids on top of one of the patties then place the lid on the pan for 2–3 minutes to help melt the cheese. Repeat this process with all the buger patties. Add Jack cheese to both patties and a teaspoon of cranberry sauce to your bun lids. Place the bun lids on top of one of the patties then place the lid on the pan for 2–3 minutes to help melt the cheese. Repeat this process with all the buger patties. While the patties are steaming, place a bubble and squeak patty and stuffing patty onto each of the bottom buns. While the patties are steaming, place a bubble and squeak patty and stuffing patty onto each of the bottom buns. Take the circular slices of bread and dip them into the gravy. Place this on top of your stuffing patties. Take the circular slices of bread and dip them into the gravy. Place this on top of your stuffing patties. Top each with two beef patties, followed by the pulled turkey and a little gravy. Top each with two beef patties, followed by the pulled turkey and a little gravy. Put the lid back on and secure the whole thing with a stick topped with a pig in blanket. Put the lid back on and secure the whole thing with a stick topped with a pig in blanket.