Pulled Turkey Burgers with Brussels Sprout Slaw

Leftover turkey doesn’t have to mean another round of sandwiches. This pulled turkey burger takes whatever’s left from the roast and turns it into something smoky, spicy and properly satisfying, and it’s on the table in under half an hour.

Tender shredded turkey is warmed through with smoked paprika, cumin, a little chilli and a spoonful of leftover gravy, then piled into toasted seeded buns with guacamole and salsa. On the side sits a crunchy, creamy slaw with a secret ingredient we'll let you discover below.

The secret to a dish like this is starting with a truly good bird. A free-range turkey has the depth of flavour and succulent texture that carries beautifully into the days that follow, so every leftover is worth celebrating. If you're planning ahead for your next gathering, you can order your Copas free-range turkey here and know the leftovers are already taken care of.

Ready in around 25 minutes and serving four, it's a relaxed, crowd-pleasing meal that feels like a treat rather than an afterthought.

Pulled Turkey

Preparation time: 15 minutes

Cooking Time: 10 minutes

Serves: 4

INGREDIENTS:

For the pulled turkey:

• 1 tbsp oil
• 1 small red onion, peeled and finely chopped
• 1 garlic clove, peeled and crushed
• 1 red chilli, finely chopped
• 1½ tsp smoked paprika
• 1 tsp cumin
• 1 good pinch dried oregano
• Sea salt and black pepper
• 2 tbsp leftover turkey gravy
• A dash tabasco
• A dash Worcestershire sauce (optional)
• 300g leftover turkey breast, shredded

For the slaw:

• 250g Brussels sprouts, outer leaves removed and thinly sliced
• 1 small red onion, peeled and finely diced
• 2 medium carrots, peeled and grated
• 1 apple, chopped (optional)
• 3 tbsp mayonnaise
• 2 tbsp soured cream
• A good handful fresh dill, chopped
• 1 tsp Dijon mustard
• A good squeeze lemon juice

Tip: Don’t let on that there are sprouts in the coleslaw, as nobody will believe you!

To serve:

• 4 seeded burger buns, halved and lightly toasted
• 4 tbsp guacamole
• 4 tbsp tomato and coriander salsa
• Green pickled jalapeno chillies

METHOD:

1. Heat the oil in a frying pan, and add the onion, garlic, chilli, paprika, cumin and oregano and fry gently for 2-3 minutes, taking care not to brown the onion. Season with sea salt and black pepper. When the onion is soft, add all the other ingredients and mix well. Leave on the heat until the turkey is hot.
2. Take the mixture out of the pan, divide it into 4 equal amounts and keep warm.
3. To make the slaw, mix all the ingredients together in a bowl, and season with sea salt and black pepper to taste.
4. To serve, put the pulled turkey on the bottom half of each bun, top with the guacamole and salsa, and finish with the bun tops. Serve with the slaw and some green pickled jalapeño chillies.  

Frequently Asked Questions

Can I use turkey thigh or leg meat instead of breast?

Absolutely. Darker meat is wonderfully moist and full of flavour, so it works beautifully here. Simply shred it in the same way and warm it through with the spices and gravy.

What's the best turkey to use for leftovers?

The better the bird, the better the leftovers. A free-range turkey from Copas Farm Shop gives you meat that stays succulent and flavourful long after the main meal, which makes it ideal for recipes like this one.

I don't have any leftover gravy. What can I use instead?

A splash of chicken or turkey stock will keep the meat moist. You may want to add a touch more seasoning to make up for the richness the gravy would bring.

Can I make the slaw ahead of time?

Yes. The slaw can be made a few hours in advance and kept covered in the fridge. Give it a good stir before serving.

Is this recipe very spicy?

It has a gentle, smoky warmth rather than a fiery heat. For a milder version, remove the seeds from the chilli or leave it out, and serve the jalapeños on the side for those who like a little extra kick.

How long will leftover cooked turkey keep?

Cooked turkey should be cooled, covered and refrigerated within two hours, then eaten within two to three days. Always make sure it is piping hot all the way through when reheating.

Enjoy Every Last Bite

We hope this pulled turkey burger becomes a firm favourite in your kitchen. It's proof that leftovers can be every bit as exciting as the main event, especially when they start with a turkey you can feel good about.

Whether you're stocking up for a festive feast or simply planning a Sunday roast with plenty to spare, a Copas Farm Shop free-range turkey is the perfect place to begin. We'd love to hear how you get on, so do let us know if your guests guessed the secret ingredient in the slaw.

Happy cooking!