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Rudolf The Red-Nosed Reindeer Burgers

‘Rudolf, the red-nosed reindeer, had a very shiny nose.’ Transform your burgers into Rudolfs with this fun festive recipe.

Burger Ingredients 

  • Burger Buns
  • Pretzels
  • Cherry tomatoes
  • Black olives 
  • Mayonnaise 
  • Burger toppings of choice

Burger Patty Ingredients

  • 500 grams minced beef
  • 1 egg
  • ½ cup breadcrumbs
  • ½ tsp onion powder
  • 1 tsp minced garlic
  • 1 tsp dijon mustard
  • Salt and pepper to taste


Combine all the burger patty ingredients into a bowl and mix well. Shape the mince into equal sized patties and press down with baking paper. Cook in a frying pan with a little bit of oil.

Serve patties on a burger bun with your favourite toppings. Decorate the buns with cut in half pretzels for the reindeer horns, a dab of mayonnaise to make the whites of the eyes and black olives for the pupils. 

To attach the cherry tomato for Rudolf’s nose, break off a piece of pretzel (around 2cm long) and gently twist one end into the tomato until it is halfway through, then poke the other end of the pretzel into the bun.

Custard Filled Profiterole Christmas Stack

Enjoy this delicious festive stack. The family will be back for more.

Serves 18

Profiterole Ingredients

  • 80g room temperature butter
  • 1 cup plain flour
  • 3 eggs

Custard Creme Patissiere Ingredients

  • 1 ¾ cups milk
  • 1 vanilla bean split lengthwise, seeds separated
  • 3 egg yolks
  • ⅓ cup caster sugar
  • ⅓ cup plain flour 

Decoration Ingredients 

  • Strawberries
  • Cream
  • Icing sugar for dusting 
  • Mint

To make the profiteroles, line two trays with baking paper. Put the butter and 1 cup of water in a saucepan and bring to boiling point. Remove from heat. Sift the flour and beat in. Stir over medium heat for 2-3 minutes until mixture can be made into a ball. Cool dough for 5 minutes. Gradually add the yolks, 1tbs at a time until the dough is thick and glossy. Preheat the oven to 180C. Roll heaped spoonfuls of dough and place them on the trays, leaving 3cms in between and bake for 30 – 35 minutes or until puffed and golden.

Prepare the custard: In a saucepan heat the milk and vanilla seeds. Whisk egg yolks and sugar in a bowl until thick. Whisk in flour and then milk. Pour into the saucepan and whisk over low heat for 5 minutes or until thickened. Let cool, then cover with plastic wrap and refrigerate. Once chilled, fill the piping bag with the mixture and use a 5mm nozzle to push into the base of each profiterole to fill. 

Once profiteroles have been filled, stack them together with cream. Dust the stacked profiteroles with icing sugar and add a final touch with strawberries and mint.


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