Festive turkey burger with smoked pulled turkey, crispy camembert and stuffing-crumbed onion rings

Method Print recipe

1. Mix the turkey mince, 200g stuffing, 4 egg yolks and salt and pepper in a bowl thoroughly. Split into four, shape into patties and rest in the fridge for about 2 hours.
2. Place the bacon, maple syrup and some cracked black pepper onto a tray and grill until cooked and caramelised.
3. Beat the four remaining eggs and crumble the remaining 200g stuffing. Slice the onions into rings, dip in the egg and then coat in the stuffing mix.
4. Make up 100ml of veal jus as per instructions and add to the smoked turkey to warm through in a pan.
5. Start the burgers off in a frying pan and then finish off through the oven until at least 72°C is achieved.
6. Whilst the burgers are cooking, cook off the pigs in blankets, deep fry the onion rings and the camembert pucks in the fryer and then keep warm. Toast off the Pretzel bun.
7. Assemble the burger with all your toppings, finishing with the pig in blanket on top and a skewer or steak knife to hold it all together.