Bubble 'n' Squeak Burger Recipe

Ingredients

200g leftover roast potatoes and/or parsnips
125g leftover cooked veg, such as carrots and Brussels sprouts
2 spring onions
75g mature Cheddar
2 tsp wholegrain mustard
Nutmeg, for grating
2 tbsp plain flour
1 egg
125g leftover cooked turkey, shredded
250ml gravy
4 brioche burger buns
2 tbsp mayonnaise
2 tbsp cranberry sauce
A few handfuls of rocket

Prep: 30 mins | Cook: 30 mins

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Method

1. Preheat the oven to 180°C/Fan 160°C/Gas 4. Grease a baking tray with oil. Set aside. Finely chop the potatoes/parsnips and any cooked carrots. Pop them in a mixing bowl. Use a masher to crush them. Finely slice the Brussels. Add to the bowl. Trim the roots and ragged greens from the spring onions. Slice them. Add to the bowl.

2. Coarsely grate the Cheddar. Add to the bowl with the mustard. Finely grate in ¼ nutmeg. Add the flour. If your veg were already seasoned, you don't need to add more salt and pepper. But if not, season then stir to mix.

3. Crack the egg into a separate small bowl and whisk. Pour into the mixing bowl. Stir well to mix. Divide the mix into 4 and shape into 4 patties roughly the same size and shape as your burger buns. They should be around 1cm thick. Pop the bubble 'n' squeak patties on the baking tray. Bake for 30 mins, flipping over halfway through. The patties should be golden brown.

4. Meanwhile, pop a frying pan on a medium heat. Add the leftover turkey. Pour in the gravy. Warm, stirring often, for 2-4 mins till the turkey is piping hot all the way through. Set aside, with a lid on, to keep warm.

5. Split and toast the burger buns. Spread the bases of the bun with mayo and cranberry sauce.

6. Top the burger bun bases with a few handfuls of rocket, then top with the bubble 'n' squeak patties and the warm turkey. Cover with the tops, lightly press together and serve.