How To Make Hawksmoor’s Famous Christmas Burger At Home

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Hawksmoor Christmas Burger Recipe

Wow your friends with the recipe for London’s original, trendsetting Christmas burger, devised by the geniuses at Hawksmoor.

The Hawksmoor team first invented their Christmas burger over a few beers, inspired by their admiration for the humble Pret Christmas sandwich. It brings together moist turkey thigh meat with bacon and a sausage patty, moistened with cranberry sauce and Ogleshield cheese, served with turkey gravy and roast potatoes on the side. Much-imitated but rarely bettered, it’s still available on their Spitalfieds’ bar menu for £13. But in their beautiful new book, ‘Hawksmoor: Restaurants and Recipes‘, they reveal exactly how to make your own – a ‘casual’ yet showstopping dish to serve if you’re having pals over during the holidays. Enjoy!

Christmas burger recipe - Hawksmoor

Ingredients (serves 4)

4 x 150g turkey thighs
400g good-quality sausagemeat
vegetable oil, for deep-frying
4 slices of smoked bacon
4 brioche burger buns
40ml mayonnaise and 40ml mustard, mixed together
turkey gravy, for French dipping
8 sprout top leaves, cooked
100g/4 slices of Ogleshield

For the cranberry ketchup
½ a medium onion, chopped
250g fresh or frozen cranberries
zest and juice of ½ an orange
75g light brown muscovado sugar
75ml Cabernet Sauvignon vinegar
¼ tsp Chinese five-spice powder
½ tbsp Maldon sea salt

For the turkey seasoning
25g table salt
1 tsp cayenne pepper
1 tsp garlic
powder
1 tsp onion powder
a pinch of ground white pepper
1 tsp paprika

For the turkey flour
150g plain flour
20g rice flour
10g cornflour
10g baking powder
20g turkey seasoning (see above)

Instructions

For the cranberry ketchup:

  1. Put all the ingredients for the cranberry ketchup into a pan and bring to a gentle simmer, then cook until reduced by one-third.
  2. Pass through a fine sieve and allow to cool.

For the turkey seasoning and turkey flour:

  1.  To make the turkey seasoning, mix all the ingredients together and
    put to one side.
  2. To make the turkey flour, mix all the ingredients together and put to
    one side

For the burgers: 

  1. Remove the tendons from the turkey thighs and bat out with a meat
    hammer (or rolling pin) until around 1cm thickness. Lightly dust with the
    turkey seasoning and refrigerate until needed.
  2. Form the pork sausagemeat into four 100g patties and place under
    the grill to cook.
  3. Heat the oil in a large saucepan on the hob.
  4. Dip the turkey thighs into iced water, then coat them well with the
    turkey flour. Repeat this process again, then deep-fry the thighs at
    172°c until the turkey is golden brown. Rather than crowd the pan, you
    may need to do this in two batches.
  5. Briefly drain on kitchen paper and, if necessary, keep the first
    batch of cooked thighs warm in the oven while you cook the rest.
  6. Meanwhile, add 4 slices of bacon to the grill alongside the sausage
    patties and toast the brioche buns. spread the bottoms of the buns
    with the mixture of mustard and mayonnaise and dip the cut sides
    of the tops into the turkey gravy.
  7.  Make up the burger by stacking it in this order: bun, sprout tops,
    turkey thigh, cranberry ketchup, sausage patty, cheese, then
    bacon.
  8. Serve with a wide-mouthed jug of turkey gravy to French dip as you
    eat, and a few roast potatoes.

For more fabulous culinary inspiration from the masters of meat, grab a copy of Hawksmoor: Restaurants and Recipes. Out now, available from Amazon for £20.40.

Hawksmoor book

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