Greg Rutherford’s Festive Burger Recipe

The BBC’s Summer Good Food Show is at the Birmingham NEC from June 13th-16th. Featuring live entertainment, cooking inspiration, shopping and tasting, the event includes a fantastic line-up of the UK’s best chefs and experts cooking live, great brands, exciting new flavours, the latest trends and carefully selected independent producers of the finest food, drink and culinary products. Greg Rutherford demonstrated this delicious festive burger recipe at BBC Good Food Show Winter 2023 – it’s a bit Christmassy, but we reckon it would go down well at any time of the year and for any celebration!


  • 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


  • 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.
  • 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.
  • 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.
  • 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!
  • 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.

See also: Dominique Woolf’s Kung Pao-Style Sprouts With Chorizo Recipe

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