Anthony Murphy served up the ultimate Christmas burger with turkey meat, stuffing, gravy and a bubble and squeak patty on Saturday Kitchen.<\/p>\n
The ingredients or the turkey meat are: 2 turkey thighs, 1 tbsp chopped thyme, 1 tbsp chopped rosemary, \u00bd tsp cinnamon, 2 tbsp goose fat, salt and freshly ground black pepper.<\/p>\n
For the bubble and squeak patty: 1kg potatoes, peeled and roughly chopped, 650g swede, roughly chopped, 500g carrots, roughly chopped, 100g kale, roughly chopped, 150g butter, 100g panko breadcrumbs, plus 2 tbsp, 2 tbsp milk, 60g flour and vegetable oil, for frying.<\/p>\n
For the stuffing patty: 5 rashers smoked streaky bacon, finely chopped, 1 tbsp goose fat, 2 white onions, finely diced, 2 garlic cloves, finely diced, 1\u00bd tbsp dried sage, 60g fresh breadcrumbs, 125g cooked chestnuts, chopped, 50g pistachios, chopped, 2 apples, cored and finely diced, 750g sausage meat, salt and freshly ground black pepper.<\/p>\n
For the gravy: 120g turkey dripping or butter, 60g plain flour, 1 star anise and 1 litre good quality chicken stock.<\/p>\n
To serve: 1.36kg chuck steak mince (to form into 16 balls of 85g each), 16 slices Jack Cheese, cranberry Sauce, 8 brioche buns, sliced and toasted, 8 slices white bread, cut into bun sized circles and 8 pigs in blankets, cooked.<\/p>\n