Pork and cranberry stuffing burgers

servings8
2 hours

Ingredients

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

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
7
Meanwhile, melt the butter in a saucepan over a medium heat. Add the onion and fennel and sweat until the onion is softened but not coloured
  • 1 onion, peeled and grated
  • 20g of butter
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