"What, the one as big as me?"
Turkey & Sage Burgers with Brussel Sprout Slaw and Sage & Onion Wedges
With our buns fresh out of the oven we now we need a filling and, with a week to go until the big day, we thought why not have ourselves a merry little Christmas dinner burger. A traditional Christmas dinner in the UK usually consists of roasted meat (usually turkey), stuffing, pigs in blankets, roast potatoes, roasted or steamed vegetables, gravy and cranberry sauce. Sounds like a great burger combination...
We have chosen to use turkey for our burger, though it wasn't an early choice as the centrepiece to the feast. Boar, goose or capon were popular choices and if you were rich you may well have been tucking into peacock or swan. Turkey didn't appear on England's Christmas tables until the 16th Century and it is believed that Henry VIII was the first English monarch to have it for Christmas. The tradition soon spread and by the Victorian era it surpassed goose which has been the predominant roast choice until that point.
We found this simple sage turkey burger recipe from David Morgan via Sainsbury's Magazine and it couldn't be any easier to follow. To turkey mince you add stuffing mix, fresh sage, an egg, a bit of Dijon mustard and some salt and pepper. The mixture is shaped into patties and griddled for 8 minutes, turning half-way, until cooked. The burger is constructed with the normal accompaniments of tomato and lettuce and topped with a dollop of cranberry sauce and crispy smoked prosciutto, and skewered with a pig in blanket.
We have our turkey, stuffing, pigs and cranberry sauce sorted. Now on to the vegetable which divides the nation. Here at GI HQ we love the humble brussel sprout and have used it as the base of our coleslaw instead of the normal red or white cabbage. The finely sliced sprouts are added to shredded carrot, radishes and mixed with some lemon juice, olive oil, honey and salt and pepper.
Last but not least is the roasties and we have opted for a burger side classic - wedges. These are simply tossed with a little olive oil and sprinkled with some onion granules and dried sage then baked until golden, crisp and cooked through.
So there you have it. Christmas dinner is served...