Pork Burger Recipe - Great British Chefs

Main
medium
8
2 hours, plus cooling time

PT2H

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.

Discover more:

Share recipe

Related recipes

Mini teriyaki pork burgers

Turkey, chestnut and sage burgers

Marcus Wareing

Blue cheese crusted pork escalopes with pineapple sage, roasted beetroot and apple

Elly McCausland

Ingredients

save recipe

recipe saved

print recipe

shopping List

Metric

Imperial

Christmas stuffing burgers

100ml of milk
50g of white bread, crusts removed
20g of butter
2 onions, peeled and grated
100g of button mushrooms, chopped
500g of pork mince
250g of sausage meat
10g of chestnuts, peeled and chopped, optional
25g of dried cranberries
100ml of double cream
1 egg, beaten
4 tbsp of parsley, chopped
1 tbsp of rapeseed oil
1 pinch of salt
1 pinch of black pepper

Galton's tomato sauce

8 tomatoes, roughly chopped
2 shallots, finely diced
55ml of sunflower oil
1 garlic clove, grated
1 sprig of fresh thyme
1 tbsp of vinegar
1 pinch of sugar
1 pinch of salt
1 pinch of black pepper

save recipe

recipe saved

print recipe

shopping List

Blender

Method

save recipe

recipe saved

print method

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

1 garlic clove, grated
1 sprig of fresh thyme
1 tbsp of vinegar
1 pinch of sugar
1 pinch of salt
1 pinch of black pepper
2 shallots, finely diced
55ml of sunflower oil
8 tomatoes, roughly chopped

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

1 onion, peeled and grated
20g of butter

Add the mushrooms to the pan and cook for a little longer - until all the moisture has been released

100g of button mushrooms, chopped

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

4 tbsp of parsley
1 pinch of salt
1 pinch of black pepper
450g of pork mince
250g of sausage meat
1 egg, beaten
25g of dried cranberries
100ml of double cream
10g of chestnuts, peeled and chopped, optional

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

Discover more:

Share recipe

Galton Blackiston

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.