Recipe
Pancetta, Turkey and Chestnut Burgers
Prep: 50 Minutes
Serves: 4
“A truly festive burger bursting with Christmas flavour, combine traditional festive ingredients such as turkey and chestnut with St Pierre brioche for a burger like no other.”
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Bursting with Christmas flavours these Pancetta, Turkey and Chestnut Burgers are a must have this festive season. Using your leftover vegetables from Christmas dinner, these burgers have all the delicious flavours of a Christmas roast including turkey and chestnuts, all served inside a lightly sweet Brioche Burger Bun.
Ingredients
- 4 St Pierre Brioche Burger Buns
- 250g chicken or turkey mince
- 125g diced pancetta
- 100g chestnuts (cooked), finely chopped
- 4 tbsp dry stuffing mix
- 2 tbsp dried cranberries, roughly chopped
- 1 tbsp chopped fresh parsley
- Salt & pepper
- 2 tbsp mayonnaise
- Leftover roasted vegetables from Christmas dinner, such as carrots, parsnips or sprouts
- Leftover roast potatoes
- Cranberry sauce
- Few fresh thyme sprigs
Method
- Finely chop the pancetta, or blitz briefly in a mini food processor then place in a large bowl
- Finely chop the chestnuts and add to the same bowl along with the chicken or turkey mince and stir
- Add the dry stuffing mix, chopped cranberries and parsley then season well with salt and pepper and mix thoroughly to combine
- Form the mix into 4 patties about the same size as the brioche burger buns then place onto a plate, cover and pop in the fridge
- Thoroughly reheat the leftover vegetables and roast potatoes
- Heat a non-stick frying pan over medium heat and fry the burgers for about 4 minutes on each side, ensuing they’re completely cooked through
- Lightly toast the brioche burger buns
- Spread the bases of the buns with a little mayo then add some roasted vegetables
- Add a burger to each, with a dollop of cranberry sauce
- Pile on a few roast potatoes then scatter over a few thyme leaves and pop on the lids
- Serve with leftover gravy if you like
Bon appétit!
