Warm the milk in a griddle-proof pot and make the bread sauce according to the packet instructions, or gently reheat your leftover bread sauce. Set aside and keep warm.
Place the sausage meat stuffing patties on the griddle and cook over medium heat, turning occasionally, until cooked through. Remove and keep warm.
Add the pigs in blankets and sliced turkey to the griddle. Warm through gently over medium heat, then remove and set aside.
Heat the leftover gravy in a griddle-proof pot until hot.
Increase the heat and cook the bacon rashers until crisp. Turn once and leave the rendered fat on the griddle.
Add the shredded sprouts to the bacon fat along with a little butter. Cook until tender and lightly caramelised, then stir in the crispy onions near the end. Remove from the griddle.
Add the leftover cooked stuffing to the griddle. Chop it up with your spatula and cook until crispy—this will be your stuffing crumb topping.
Lightly toast the burger buns on the griddle. For extra flavour, toast them in a little bacon fat or rendered stuffing fat. Set aside.
Place the beef balls onto the hot griddle. Cook for 1–2 minutes before flipping, then smash down firmly and season with salt. This pause helps prevent sticking.
Once flipped, top each beef patty with brie slices. Add the bacon rashers, followed by the cooked stuffing patties, and allow everything to heat through.
Mix 2 tbsp gravy with 2 tbsp mayonnaise. Spread generously on one half of each bun. Spread cranberry sauce on the other half. Spoon bread sauce over the stuffing patty if desired.
Build your burger, finishing with the bun top. Dunk half of the bun into the gravy so the stuffing crumb sticks, then sprinkle with the crispy stuffing crumb. Finish by placing the pigs in blankets on top of the bun—because there’s already plenty inside.
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