Festive Turkey Burger and Chorizo Sprouts

• Meanwhile, pick half the sage leaves (double for 4p) and roughly chop (discard the stalks).
• In a large bowl, combine the turkey mince, sage, breadcrumbs, 2 tbsp water and ¼ tsp salt (double both for 4p). Season with pepper and mix together by hand. 
• Roll into evenly-sized balls, then shape into 2cm thick burgers, 1 per person. IMPORTANT: Wash hands and equipment after handling raw mince.

TIP: Burgers will shrink a little during cooking.

• Pop the burgers onto a lined baking tray.
• Bake on the middle shelf until cooked through, 15-20 mins. IMPORTANT: Burgers are cooked when no longer pink in the middle.
• After the turkey burgers are cooked, sprinkle with the cheddar cheese and return to the oven until melted, 5-6 mins. 
• When the chips have 5 mins of cooking time remaining, sprinkle over the Italian style cheese and return to the oven to melt.

• Trim the sprouts and halve through the root.
• When 5 mins of cooking time remain for the chips, place a pan over medium-high heat with a drizzle of oil.
• Once hot, fry the sprouts and chorizo until starting to brown, 3-4 mins. Season with salt and pepper.
• Add a splash of water and immediately cover with a lid or some foil.
• Cook until the sprouts are tender, 4-5 mins. Remove the pan from the heat and stir in 1 tbsp butter (double for 4p).

• Meanwhile, halve, peel and thinly slice the shallot.
• Place a pot over medium-high heat with a drizzle of oil.
• Fry the shallot until sweet and softened, 5-6 mins. Add the cranberry chutney and ½ tsp sugar (double for 4p).
• Bring to a simmer and season to taste with salt and pepper. Finish off with a knob of butter.
• Pop the buns into the oven to warm, 2-3 mins. Thinly slice the tomato.