Try out this mouthwatering pulled turkey burger with cranberry jam and a Brussels sprout slaw. A perfect seasonal comfort food and also brilliant for using up Christmas dinner leftovers!

Ingredients (makes 4 burgers)

Pulled turkey

• 1x large turkey leg
• 250g smoked pancetta
• 100ml extra virgin olive oil
• 1 x bunch rosemary
• 1 x bunch thyme
• 2 x baby gem lettuce
• 1 x bulb garlic
• 2tbsp cracked black pepper
• 2tbsp flaked sea salt
• 150ml chicken stock

Brioche burger bun

• 3tbsp whole warm milk
• 120ml Lukewarm water
• 2tsp dry active yeast
• 3tbsp white granulated sugar
• 360g strong bread flour
• 80g softened unsalted butter
• 1tbsp salt
• 2 large eggs plus one for glaze
• 1tbsp black sesame seeds
• 1tbsp poppy seeds

Cranberry jam

• 500g fresh cranberries
• 200g white granulated sugar
• 1 lemon
• 1 large green apple

Brussels sprout slaw

• 400g Brussels sprouts
• 50g dried cranberries
• 1 x bunch sage
• 1 x bunch flat leaf parsley
• 1 x large carrot
• 1tbsp Dijon mustard
• 6tbsp extra virgin olive oil
• 2tbsp apple cider vinegar
• 2 x cloves garlic

Method

Pulled turkey and marinade

1. Marinade your turkey leg – ideally 24 hours in advance. To make the marinade, chop the rosemary, thyme and garlic, then mix with the olive oil. Add a touch of salt and pepper to the marinade. Score your turkey leg so the marinade can penetrate the meat. Make sure the turkey leg is fully covered in the marinade, then leave in the fridge overnight or 24 hours for the best result.
2. Once the turkey leg has had time to marinade, place in a deep walled dish. Pour the chicken stock over, cover, then place in the oven at 150C for 3 hours.
3. After 3 hours remover the cover and cook for a further 30 mins to let the skin crisp.
4. When cooked, carefully take the skin off and put to one side – you can cut this into strips and use when plating up for some extra crunch.
5. Now pull the turkey meat ensuring all bones are left behind. Use two forks to pull the meat and not fingers – it will be very hot inside!
6. Pour the juices from the tray into a pan and reduce by half. Then mix into your pulled turkey.

Brioche burger bun

1. Warm the water and milk until luke-warm and then take off the heat. Mix in your yeast and sugar. Leave this until it starts to foam, that means the yeast is activated and ready to use (about 10 mins).
2. Rub the softened butter into the flour with your fingertips until you have the consistency of breadcrumbs. Add 2 eggs and salt, then whisk until smooth.
3. Place the yeast mixture into the flour, butter and eggs. Knead on a floured worksurface until the dough is of an elastic consistency. Chef Tip! When you pull a small piece of dough with two hands it should stretch so fine you should see through it like a window. If it tears, keep kneading!
4. Once fully kneaded, leave in an oiled bowl until doubled in size. Chef Tip! Soaking tea towel in hot water will help the dough to rise and increase humidity so it won’t dry out.
5. Once doubled in size, knock the air out of the dough and make 90g balls by rolling them on a worksurface. Then place spaced out on parchment on a baking tray, with enough room for each to double in size. Leave to rise.
6. Once doubled in size on the tray, whisk 1 egg with a little milk, then gently brush the top of the buns and finish with a pinch of black sesame seeds and poppy seeds.
7. Bake at 170C until golden brown.

Cranberry jam

1. Place all the ingredients in a pad with the lemon being juiced and zested.
2. Simmer over a low heat for 50 minutes.
3. Once thickened, take off the heat and leave to cool at room temperature.

Brussels sprout slaw

1. Slice the sprouts as finely as you can and place in a mixing bowl. Peel and grate the carrot and place with the sprouts and add the dried cranberries.
2. Mix the mustard and apple cider vinegar in another bowl. Then very slowly whisk in the oil until the dressing thickens.
3. Grate the garlic into the dressing then finely shop the sage and parley and add in too.
4. Mix your dressing and sprout mix together, season with salt and pepper. 

Let’s plate

1. Pick the leaves off a baby gem – you can char these if you like.
2. Crisp your pancetta in the oven, flattened between two trays.
3. Cut your brioche bun in half and toast on each side in a hot pan,
4. Place a tbsp of the cranberry jam on each side.
5. Next add your baby gem lettuce leaves.
6. Place your pulled turkey on top of the lettuce, then add your crispy pancetta strips and some sliced crispy turkey skin.
7. Finally add the top of the bun and add the Brussels sprout slaw to the side.

Enjoy!