Air Fryer Christmas Burger

Clare Andrews

Who doesn’t love a burger? This one will blow your socks off! My son and I don’t always have a traditional roast for Christmas dinner, so over the past few years, we have created our ultimate Christmas burger. This recipe brings all the best bits of Christmas into one delicious air-fried bite. Think juicy turkey patties, savoury stuffing, sweet cranberry sauce and maybe even a cheeky slice of brie, all stacked inside a golden bun. What’s not to love? Recipe adapted from The Ultimate Air Fryer Cookbook 15 Minute Feasts by Clare Andrews.

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Ingredients

stuffing mix 100 g
turkey mince 500 g
garlic powder 2 tsp
dried rosemary 2 tsp
cranberry sauce 4 tbsp
brie 100 g (sliced)
chicken gravy granules 1 tbsp
Brussels sprouts 160 g
carrot 1 (grated)
apple 1 (grated)
wholegrain mustard 2 tsp
mayonnaise 2 tbsp
pigs in blankets 210 g
brioche burger buns 4 (sliced)

Method

Make the burgers & stuffing balls

Make your stuffing by combining the stuffing mix and the amount of water on the back of pack in a bowl. Stir until well combined, then leave to cool for 5 minutes, or until cool enough to handle. Shape into balls.
While the stuffing is cooling, make the burgers. In a bowl, mix the turkey mince, garlic powder and dried rosemary. Season, then shape into two patties with your hands. Set aside.

Make the festive 'slaw

Meanwhile, make your 'slaw. Finely slice the Brussels sprouts, grate the carrot and apple. Add to a bowl then mix together with the wholegrain mustard, mayonnaise and a pinch of salt and pepper. Set aside until ready to serve.

Cook the burgers & pigs in blankets

Put the pigs in blankets into the air fryer basket, along with the stuffing balls - spray them with oil.
Place your air fryer rack/s into the basket and place the burgers on the rack. Spray with oil and cook at 200°C for 12–15 minutes, turning everything halfway.
Make up the gravy with the chicken gravy granules according to the packet instructions.
Toast your brioche burger buns in the toaster, then spread the cranberry sauce over the bottom halves. Add the pigs in blankets first (you can cut these in half), then break up the stuffing balls and scatter on top. Add the burgers and lay the brie on top, letting it melt slightly.
Serve with your piping hot gravy to dunk in and the 'slaw on the side.

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