You can make the majority of this burger with leftovers from Christmas dinner or, if you want to go completely crazy, how about instead of the traditional Christmas roast dinner you knock out this bad boy on Christmas day? The kids will think you are an absolute legend but your nan will probably be in tears.

Top Tip: We’ve borrowed a technique from famous New York chef Monica Geller and included a moist-maker in this burger. Simply soak a slice of cheap and nasty white bread in gravy. If that doesn’t fill you with festive cheer, then you seriously run the risk of being visited on Christmas Eve by the ghost of your ex-business partner and three yuletide spirits.

Stuffing Patty

Either use leftover stuffing mix from Christmas shaped into patties, using 100g (3½oz) per patty, or make it from scratch as follows.

Sauté the bacon in a pan with the goose fat until caramelized. Add the onions and garlic, along with the dried sage. Cook until the onions have softened, then add the breadcrumbs, pistachios, chestnuts and apple. Allow the mixture to cool. Once cold, mix in the sausage meat, season well and form into 100g (3½oz) patties. Cook your stuffing patties on your hot cooking surface (hotplate or frying pan), flipping occasionally, until they reach 75°C/167°F.

Bubble and Squeak Patty

You can make this by mashing up any leftover veggies you have from your Christmas dinner. Potatoes, carrots, peas, swede – it’s all good! Simply mash all your leftover vegetables together, along with a knob of softened butter and 1–2 tablespoons panko breadcrumbs to tighten the mixture. Otherwise, make from scratch as follows.

Boil or steam all your veggies separately, until tender. Drain, then mash the potatoes and swede together with the butter and enough of the panko breadcrumbs to achieve a tight consistency. Stir through the carrots and kale, then form the mixture into patty shapes. Dip the patties in the flour to coat, then in the milk, and finally in the remaining panko breadcrumbs. Place in the refrigerator to chill. Once chilled and fi rm, deep- or shallow-fry your bubble and squeak patties for 3 minutes until golden all over.

Turkey Thigh Confit

If using leftover turkey from Christmas, shred and reheat with a little gravy until the turkey reaches an internal temperature of 75°C/167°F. Otherwise, make it from scratch as follows.

In an oven dish, mix the turkey thighs with the thyme, rosemary, bay and cinnamon and some salt and pepper. Cover and allow the turkey to cure in the refrigerator for a minimum of 4 hours, ideally overnight. Remove from the refrigerator and preheat the oven to 120°C/250°F/Gas ½. Completely cover the turkey in goose fat and place it in the warm oven for 3 hours. Check that the turkey thighs have reached an internal temperature of 96°C/205°F before removing from the oven and allowing to cool in the goose fat. Once cool enough to handle, remove from the fat, pull the turkey meat, and add it to a dish with a little of the juices from the pan to keep it warm and loosen the mixture.