HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChristmas Stuffing Burger
Christmas Stuffing Burger

Christmas Stuffing Burger

with Wedges and Apple Rocket Salad

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This Christmas Stuffing Burger with Wedges is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!

Allergens:Cereals containing GlutenEggSoyaMilkSulphites

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)


2 unit(s)

Seeded Burger Bun

(ContainsCereals containing Gluten, Egg, Soya)

1 unit(s)


1 pack(s)

Dried Cranberries

30 grams

Mature Cheddar Cheese


½ unit(s)


1 sachet

Balsamic Vinegar


246 grams

Pork and Oregano Sausage Meat


1 bag(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3464 kJ
Energy (kcal)828 kcal
Fat29.0 g
of which saturates13.0 g
Carbohydrate114 g
of which sugars22.0 g
Protein32 g
Salt2.39 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on a low sided wide baking tray. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out in a single layer. Once your oven is hot, roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out. Halve the burger buns.


Meanwhile, halve, peel and thinly slice the onion. Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the onion and stir-fry until soft and golden, 6-8 mins, then remove the pan from the heat. Meanwhile, roughly chop the cranberries and finely grate the cheddar cheese. Quarter the apple, remove the core, chop into small 1cm chunks. Put the balsamic vinegar in a medium bowl, add a drizzle of olive oil and season with salt and pepper.


Put the sausage meat in a mixing bowl and add the dried cranberries. Once the onion is cooked, add half to the bowl with the cranberries. Mix with your hands until well combined, then shape into patties (one per person). TIP: To stop the mixture getting too sticky, wet your hands slightly first. Remember to wash your hands after handling raw meat! Put the remaining onion in another small bowl and set aside. Don't wash your pan - you'll need it in the next step.


Pop your frying pan back on medium high heat with a drizzle of oil. When hot, lay in the burgers. Cook for 13-16 mins. Carefully turn them two or three times to stop them burning (although you do want them nicely browned). IMPORTANT: The burgers are cooked when they are no longer pink in the middle. Meanwhile, add the apple to the balsamic dressing and stir to combine.


When the burgers are cooked, remove the pan from the heat. Divide the remaining onion between the tops of the burgers, followed by the grated cheese. Add a splash of water to the pan and place a lid on the pan (or wrap tightly in foil). Pop the pan back on the heat, reduce the heat to low and leave the cheese to melt, 2-4 mins. Just before the wedges are ready, pop the burger buns on the middle shelf of your oven to warm through, 2 mins.


Place the burgers in the buns. Serve with the chips on the side. Add the rocket to the bowl with the dressing and apple. Toss to combine. Serve the salad alongside the burger. Enjoy!