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The Ultimate Christmas Burger

December 23, 2013

Christmas Burger, cranberry, brussels sprouts, chèvre
I love me a standard bacon/cheese/barbeque burger as much as the next guy, but let’s face it: the same ‘ol thing can get somewhat boring! I always try to push the envelope when it comes to burger toppings, and what I’m sharing with you today is no exception.

Cranberry sauce isn’t just for Thanksgiving anymore. I still had some fresh cranberries left over from Thanksgiving, and thanks to their long refrigerator life – I applied them to this burger! I have been in Christmas cookie mode here too, so I had some leftover Apricot/Pineapple preserves from the Double Decker Torte. I combined these two ingredients with some lemon juice from my co-worker’s lemons, and voila! We have a beautiful, sweet, tangy sauce for our gourmet burgs!

Christmas Burger, cranberry, brussels sprouts, chèvre

While I have always had a hankering for Brussels Sprouts, they seem to be experiencing a revival over the past year or two. I have never really had them raw, however, so I decided a raw Brussels Sprouts slaw would lend not only a vibrant green to the mix, but a contrasting crunch to the burger also. Add some creamy, tangy chèvre cheese on top of the warm cranberry sauce, and call it the Holidays!!


The Ultimate Christmas Burger
Recipe type: burger
Cuisine: American, Gourmet
Prep time: 
Cook time: 
Total time: 
For the Slaw
  • 6 Brussels Sprouts, cored and very thinly sliced
  • 1 teaspoon Mayonnaise
  • 1 teaspoon Lemon Juice
For the Cranberry Sauce
  • 1½ Cups Fresh Cranberries
  • 2 Tablespoons Apricot Pineapple Preserves
  • 1 Tablespoon Sugar
  • 1 Tablespoon Lemon Juice
  • 3 Tablespoons Water
For The Burgers
  • 1½ Pounds Grassfed Organic Ground Beef
  • 4 Hamburger Buns
  • 4 Ounces Chèvre Cheese
For the Slaw
  1. Mix all the slaw ingredients together, cover and refrigerate until you're ready to build your burger
For the Cranberry Sauce
  1. Mix everything in a small sauce pan over medium-high heat until the cranberries burst, about 7 minutes.
  2. Turn the heat to medium, continue to stir with a wooden spoon, bursting the cranberries that haven't naturally done so already, and cook for about 5 minutes more. Remove from heat.
For the Burgers
  1. Pre-heat a large skillet on medium-high heat. Also, start the broiler.
  2. Form ground beef into four patties, and make an indent with your finger in the center of the patty to avoid burger bulge.
  3. Season the burgers with salt and pepper; to your liking. Spray the pan with olive oil, place the burgers in the pan, and sear on both sides for 3 to 4 minutes.
  4. While the burgers are cooking, toast the buns under the broiler for 1-2 mintues.
  5. Build your burger, placing first the patty on the bun, then the cranberry sauce, chèvre, then slaw. Top with the crown of the bun and get down on it!

Christmas Burger Love,


  1. Angel
    December 24, 2013 at 4:41 pm

    Great for any meal too! LOL I think we ate it for breakfast!!

  2. Nathan
    December 27, 2013 at 9:40 am

    looks great! and loving the raw sprouts!! p.s. you could print money selling that sauce bottled

  3. Kayo
    August 6, 2015 at 6:42 pm

    I hate my life but at least this makes it beaabrle.


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