Start by preheating your oven and beginning to cook the pigs in blankets according to the package instructions. While they bake, thinly slice the Brussels sprouts and shallots. In a mixing bowl, combine the beef mince with the egg, thyme, paprika, rosemary, garlic salt, and a generous pinch of salt and pepper. Mix gently to avoid overworking the meat.

Divide the mixture into four portions and shape into balls. Add each patty to a square of parchment paper, getting ready to smash them down in the pan.

Heat the olive oil over medium heat. Add the bacon and cook for 2 minutes until it starts to crisp and stir in the shallots for a further 2 minutes. Add the Brussels sprouts, and maple syrup and sauté until tender and caramelized, then turn the heat to lowest while you cook the burgers.

In a separate pan, heat a non-stick pan or griddle over medium-high heat with a little olive oil. Smash the patties patty side down into the hot pan, push the parchment paper down with a spatula then remove it. Cook for 3–4 minutes until golden brown then flip over and cook for a further 1-2 minutes.

Place a slice of cheese on each. Cover the pan with a lid for 30 seconds to allow the cheese to melt perfectly. The internal temperature of the meat should reach 160°F (71°C).

Toast the brioche buns for a light crunch. Spread the cranberry mayonnaise on the bottom bun, followed by a generous layer of the Brussels sprout mixture. Add the cheesy beef patty on top. If you’re feeling extra festive, skewer a pig in a blanket and place it on top for a fun garnish.