Thanksgiving Burger

Preheat the oven to 240°C/ 220°C (fan)/ 475°F/ Gas 9

Chop the cranberries finely

Crumble the blue cheese into small pieces

Reserve 2 tbsp (4 tbsp) of crumbled blue cheese for stuffing the patties (step 3)

Set aside a clean board or plate for shaping the patties later

Add the turkey mince and chopped cranberries to a mixing bowl

Season with 1/2 tsp (1 tsp) of salt and 1/4 tsp (1/2 tsp) of pepper

Wet your hands, mix thoroughly and shape into 2 (4) balls

Make a shallow indent with your fingers into the centre of each ball and stuff with 1 tbsp of the reserved blue cheese

Cover the indent with the mince by folding it over

Pat and shape the stuffed patties into 2cm thick burgers -- covering the cheese completely

Heat a wide pan (preferably non stick) with 1 tbsp (2 tbsp) of vegetable oil over a medium heat

Once hot, add the burgers and cook for 3 min on each side, or until coloured, then reserve the pan

Transfer them to an oven tray and cook in the oven for an additional 8 min, or until cooked through

Meanwhile, add the remaining crumbled blue cheese and vinegar to a small bowl then mash together with a spoon into a rough paste

Mix in the mayonnaise, 1 tbsp (2 tbsp) of milk and a pinch of pepper - this is your blue cheese dressing

Wash and dry the corn salad thoroughly

Once cooked through, remove the burgers from the oven to rest until serving

Meanwhile, wipe down the burger pan and return to a medium-high heat

Slice the brioche in half widthways

Add the halves cut-side-down in the pan and cook for 2-3 min, until toasted

Tip: Do this in batches if needed!