Festive burger
Festive burger
Course: Main

Greg demonstrated this delicious recipe at BBC Good Food Show Winter 2023. 


Serves: 1
Difficulty: Medium


½ tsp cayenne pepper
½ tsp garlic powder
½ tsp onion powder
½ tsp paprika
10g salt
2 x 150g chicken thighs
cabbage, chopped
brussels sprouts, chopped
cabernet sauvignon vinegar
100g sausage stuffing
rashers smoked bacon
cranberry sauce
brie, sliced into 3 x 1cm-thick slices

For the flour mix
80g plain flour
10g rice flour
5g cornflour
5g baking powder
chicken seasoning


  1. Pour the oil into a large saucepan and heat to 170C. Mix the spices together in a small bowl. Combine the flour mix ingredients in a separate small bowl.

  1. Dip the chicken thighs in the flour mix, then dunk them immediately in iced water. Repeat three times for each thigh. Carefully drop the chicken thighs into the pre-heated oil and cook for 20 mins until golden brown.

  1. Tip the chopped cabbage and sprouts into a large bowl with the vinegar. Set aside. Flatten the sausage stuffing into a patty shape and fry over a medium heat for 5 mins each side. Next, fry the bacon in the same pan.

  1. Mix the mustard and mayonnaise together in a small bowl. Toast the bun slices. Once these are done, it’s time to start constructing the burger!

  1. Spread a healthy serving of cranberry sauce across one of the bun halves. Take the bowl of sprouts and cabbage and drain. Spoon some on top of the cranberry sauce. Place both cooked chicken thighs on top of the slaw. Balance the sausage stuffing patty on top, followed by as much bacon as you like. Pile brie on top and melt with a kitchen blowtorch until gooey. Spread mustard mayo on the remaining bun half and balance on top of the brie. Enjoy!