Date posted: 08/11/2023

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

  • Serves 4
  • Timing: 20 mins
Votes: 1 Average: 3


Turkey mince 800g
Everyday Favourites sage & onion stuffing mix 400g
Everyday Favourites free range medium eggs 8
Farmstead Smoked rindless streaky bacon 8
Everyday Favourites pure Canadian maple syrup 40ml
Onions 2
Veal jus 12.5g
Smoked pulled turkey 200g
Cooked pigs in blankets 4
Breaded camembert rounds 4
Pretzel burger bun 4


  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.
  “I like using the turkey mince here because it keeps it as a classic ground meat burger rather than a breaded or battered escalope. The sage and onion stuffing through the mince is a great festive twist. The smoked pulled turkey is an amazing product, moist, delicious and really nicely smoked. It’s so versatile, there are so many ways you can use it on festive menus. I’ve added the veal jus to the pulled meat to make it sticky and gravy-like. I prefer using a pretzel burger because of their strong structure. All the festive flavours make this a proper banging burger.” David Carr, Culinary Development Chef  
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