Ingredients
- Orange 1
- Waitrose Wild Cranberry Sauce 205g
- SpinneysFOOD Fine Cinnamon ½ tsp
- SpinneysFOOD Fine Ginger ¼ tsp
- Garlic clove 1
- SpinneysFOOD Pure Maple Syrup 4 tbsp
- Soya sauce 2 tbsp
- SpinneysFOOD Balsamic Vinegar of Modena 1 tbsp
- SpinneysFOOD Lentil Burger Patties 4
- Brie slices 200g
- SpinneysFOOD Brioche Burger Buns 4
- Mayonnaise 50g
- Gem lettuce leaves 100g
Nutrition (Per serving)
- Calories 645
- Fat 22.6g
- Saturates 9.7g
- Protein 25.1g
- Carbs 77.8g
- Sugars 28.1g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Maple glazed Christmas burgers with brie and cranberry chutney
American 10 Mins Prep · 10 Mins Cook
- Zest and juice the orange. Place the zest and juice in a bowl along with the wild cranberry sauce, cinnamon and ginger. Mix and set aside.
- Peel and crush the garlic. In a small bowl, whisk together the garlic, maple syrup, soya sauce and balsamic vinegar.
- Heat a grill pan or non-stick pan over a medium-high heat.
- Generously brush the patties with the glaze then place on the hot grill pan. Cook for 4-5 minutes per side, or until golden. In the last 2 minutes, place the brie slices on the patties to melt slightly before removing the patties from the grill.
- Slice the burger buns in half and lightly toast them on the grill pan or in a toaster. Generously spread the mayo on the base of a bun then layer with some lettuce, the patty and a dollop of cranberry chutney. Top with the other half of the bun. Repeat the process with the remaining buns.
- Serve immediately.