For the relish:

  • Brussel sprouts 167.0 g
  • Carrots 50.0 g
  • Red onions 100.0 g
  • Red Chillies 5.0 g
  • Water 50.0 ml
  • Vinegar, cider 50.0 g
  • Caster sugar 40.0 g

For the burger:

  • Colman's Sage & Onion Stuffing Mix 1.5kg 150.0 g
  • Turkey, minced 1000.0 g
  • Sausage meat 400.0 g
  • Dried cranberries 50.0 g

For the garnish:

For service:

  • Hamburger buns 650.0 g
  • Little gem lettuce 200.0 g

This burger will surprise your guests with its cranberry-turkey stuffing patties! And as a plus the relish will keep for at least 7 days and improves in flavour over time.



  1. For the relish:

    • Thinly slice the brussel sprouts and red onion then peel and grate the carrot.
    • Bring the water, sugar and cider vinegar to the boil and add in the diced red chilli.
    • Pour the mix over the vegetables then cover and allow to cool completely.
  2. For the burger:

    • Bring the water to the boil then pour over the dried cranberries and allow to rehydrate for 20 min. and allow to cool.
    • Mix the turkey, sausage meat, COLMAN'S Sage and onion stuffing and rehydrated cranberries together.
    • Shape the mix into 10 burgers and chill until needed.
  3. For the garnish:

    • Grill the bacon until crispy and pour any juice into the HELLMANN'S Light Mayonnaise.
    • Allow the bacon to cool then crumble into the mayonnaise and stir in the paprika.
    • Bring the water to the boil then pour over the COLMAN'S Stuffing and allow to soak for 10 min.
    • Shape the stuffing into 10 balls then flatten into patties.
  4. For service:

    • Grill the burger for 3-4 min. on both sides.
    • Heat the oil and fry the stuffing patties for 2-3 min. on both sides until crispy.
    • Toast the burger buns.
    • Spread a little of the bacon mayo on the bottom half of the bun then top with the lettuce.
    • Place the cooked burger on top then a little more bacon mayo.
    • Place the crispy stuffing pattie on top then spoon on the relish.
    • Top with the other half of the burger bun and serve.
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