make everyday magnifique logo
Chicken Pancetta Chestnut Burger
Recipe
  1. Home
  2. Recipes
  3. Brioche
  4. Pancetta, Turkey and Chestnut Burgers

Pancetta, Turkey and Chestnut Burgers

Prep: 50 Minutes Serves: 4

A truly festive burger bursting with Holiday flavors…

…combine traditional festive ingredients such as turkey and chestnut with St Pierre brioche for a burger like no other.

Bursting with Holidays flavors these Pancetta, Turkey and Chestnut Burgers are a must have this festive season. Using your leftover vegetables from Thanksgiving or Christmas dinner, these burgers have all the delicious flavors of a Holiday roast including turkey and chestnuts, all served inside a lightly sweet Brioche Burger Bun.

Ingredients

4 St Pierre Brioche Burger Buns
9 oz chicken or turkey mince
4.5 oz diced pancetta
3.5 oz chestnuts (cooked), finely chopped
4 tbsp dry stuffing mix
2 tbsp dried cranberries, roughly chopped
1 tbsp chopped fresh parsley
Salt & pepper
2 tbsp mayonnaise
Leftover roasted vegetables from Thanksgiving or Christmas dinner, such as carrots, parsnips or sprouts
Leftover roast potatoes
Cranberry sauce
Few fresh thyme sprigs

Method

  1. Finely chop the pancetta, or blitz briefly in a mini food processor then place in a large bowl. Finely chop the chestnuts and add to the same bowl along with the chicken or turkey mince and stir. Add the dry stuffing mix, chopped cranberries and parsley then season well with salt and pepper and mix thoroughly to combine
  2. Form the mix into 4 patties about the same size as the brioche burger buns then place onto a plate, cover and pop in the fridge
  3. Thoroughly reheat the leftover vegetables and roast potatoes
  4. Heat a non-stick frying pan over medium heat and fry the burgers for about 4 minutes on each side, ensuing they’re completely cooked through
  5. Lightly toast the brioche burger buns. Spread the bases of the buns with a little mayo then add some roasted vegetables. Add a burger to each, with a dollop of cranberry sauce. Pile on a few roast potatoes then scatter over a few thyme leaves and pop on the lids. Serve with leftover gravy if you like

Bon appétit!

Print Share

Share this recipe

Subscribe to our Newsletter

Sign up to the Secret Pantry for exclusive recipes, competitions and more.
Read more about the content reserved to our subscribers.

Welcome To The Secret Pantry Door

Subscribe now

Sign up to the Secret Pantry for exclusive recipes, competitions and more. Read more about the content reserved to our subscribers.