Pork and cranberry stuffing burgers

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Galton Blackiston adds plenty of festive flavours to his Christmas stuffing burgers, with sausage meat, chestnuts and cranberries all thrown into the mix. A good dollop of homemade tomato sauce and a fluffy burger bun, and you're ready to tuck in.

First published in 2015




Christmas stuffing burgers

Galton's tomato sauce


  • Blender


First prepare the tomato sauce - you can make it in advance and store it in the fridge until needed
Preheat the oven to 140°C/gas mark 1
Spread all the ingredients on a baking tray
Place in the oven and cook for approximately an hour and a half, by which time the moisture will have evaporated and the tomatoes will have started to dry out a little
Remove from the oven and blitz in a blender, then press the sauce through a fine sieve into a bowl and set aside
For the stuffing, warm the milk until steaming and remove from the heat. Cube the bread, add to the milk and leave to soak for 20 minutes
  • 100ml of milk
  • 50g of white bread, crusts removed
Meanwhile, melt the butter in a saucepan over a medium heat. Add the onion and fennel and sweat until the onion is softened but not coloured
Add the mushrooms to the pan and cook for a little longer - until all the moisture has been released
Pass the bread and milk mixture through a sieve to form a paste and mix with the onion, fennel and mushrooms in a large bowl
Mix in the remaining ingredients
Preheat the oven to 180°C/gas mark 4
Shape the stuffing mix into burger patties and place on a baking tray. Leave in the fridge for at least half an hour to firm up
Heat the rapeseed oil in a frying pan over a medium heat. Once hot, add the patties and fry until golden-brown on both sides, then transfer to a baking tray
  • 1 tbsp of rapeseed oil
Place in the oven for 15-20 minutes until cooked through
Place the stuffing burgers in buns (or on their own) and serve with a good dollop of the homemade tomato sauce
First published in 2015

There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.

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