The Christmas moist maker burger
An indulgent festive double-decker burger inspired by the iconic sandwich from Friends and stacked with a juicy beef patty, crispy turkey, savoury stuffing, creamy mash, and a gravy-soaked middle bun for the ultimate Christmas feast
Author: Zen Group
Serves: 1
Ingredients
- For the burger build:
- 4oz beef patty
- 1 turkey breast fillet (approx. 100-120g)
- 1tbsp flour
- Oil (for frying)
- 1 stuffing patty (about 60g cooked stuffing, shaped and pan-fried)
- 2tbsp seasoned mashed potato
- (buttery and well-seasoned)
- Salt and freshly ground black pepper
- 1 good-quality burger bun with a separate middle slice (centre of a second bun, or top/bottom sliced in half)
- 2-3tbsp hot chicken gravy (see recipe below)
- For the cranberry mayo:
- 2tbsp mayonnaise
- 1tbsp cranberry sauce
- Pinch of salt and black pepper
Method
- Start by mixing the ingredients for the cranberry mayo until smooth and well combined, then chill until needed.
- Season the beef patty with salt and pepper, then grill or pan-fry for 3-4 mins on each side until cooked through and caramelised.
- Season the turkey breast and flour lightly, then fry in a little oil until golden and crispy on both sides.
- Form fresh or leftover stuffing into a small patty and fry until crisp on the outside.
- Prepare smooth, buttery mashed potato and keep warm.
- Heat your chicken gravy ready for soaking and serving.
- Now it’s time to assemble the burger. Start by spooning a little cranberry mayo on the bottom bun. Add a layer of seasoned mashed potato. Layer the fried turkey breast on top. Add the stuffing patty, pressing gently to secure. For the middle layer, soak the bun slice in the hot chicken gravy, then lay it on top of the stuffing layer. Place the beef patty on top. Spread another small spoon of cranberry mayo on the top bun, then cap the burger and press lightly to settle the layers.
- Skewer through the centre to hold the layers and garnish with a sprig of rosemary. Serve immediately with extra hot chicken gravy to pour over the top or dip into.
Chicken gravy with cranberry and marmite
Author: Zen Group
Ingredients
- 2 litres dark reduced chicken stock
- 250g crème fraîche
- 25g Marmite
- 250g homemade cranberry sauce
- No.1 savoury gravy mix (to thicken as needed)
- Salt and pepper
Method
- Bring the dark reduced chicken stock to a gentle simmer over medium heat.
- Add the crème fraîche, Marmite and cranberry sauce. Stir well and simmer for 10 mins to allow the flavours to blend.
- Gradually whisk in No.1 savoury gravy mix until the sauce reaches your desired consistency.
- Taste and adjust seasoning as needed with salt and pepper.
