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Pork and cranberry stuffing burgers

  • Main
  • medium
  • 8
  • 2 hours, plus cooling time

PT2H

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Ingredients

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Christmas stuffing burgers

Galton's tomato sauce

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Method

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1
First prepare the tomato sauce - you can make it in advance and store it in the fridge until needed
2
Preheat the oven to 140°C/gas mark 1
3
Spread all the ingredients on a baking tray
4
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
5
Remove from the oven and blitz in a blender, then press the sauce through a fine sieve into a bowl and set aside
6
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
7
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
8
Add the mushrooms to the pan and cook for a little longer - until all the moisture has been released
9
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
10
Mix in the remaining ingredients
11
Preheat the oven to 180°C/gas mark 4
12
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
13
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
14
Place in the oven for 15-20 minutes until cooked through
15
Place the stuffing burgers in buns (or on their own) and serve with a good dollop of the homemade tomato sauce
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Pork and cranberry stuffing burgers

 
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