This year, swap the Boxing Day turkey curry for an incredible pulled turkey burger with brussels slaw for a more creative spin on classic Christmas leftovers.
Hold some of that Christmas Day gravy back, along with a few raw sprouts, red cabbage and carrots, and you can give traditional flavours a bit of a makeover.
Shredded turkey mixed with rich gravy will give it that street food inspired pulled meat texture, while crunchy vegetables dressed with a light vinaigrette will add a pop of freshness.
When it comes to buns, this is the time to go all out; sweet, buttery Aldi Specially Selected Burger Brioche Buns (4 pack, 99p) will perfectly complement the deeply savoury meat and crunchy salad.
Ingredients (makes 6)
For the turkey burgers
- 1 tbsp olive oil
- 1 red onion, thinly sliced
- 1 sprig thyme
- ½ tsp brown sugar
- Salt and black pepper
- 1 tbsp flour
- 200ml leftover gravy
- 300g leftover turkey, shredded
- 6 burger brioche buns, toasted
- 2 tbsp mayonnaise
- 2 tbsp cranberry sauce
For the slaw
- ¼ red cabbage, shredded
- 1 small carrot, grated
- 150g brussels sprouts, outer leaves removed and cored
- Small handful of walnuts, chopped
- 1 tbsp olive oil
- ½ tbsp cider vinegar
- ½ tsp English mustard
- Salt and black pepper
Method
For the burgers
Heat the oil in a frying pan, then add the red onion and thyme and fry for 10 minutes, until softened. Add the sugar and seasoning, then cook for a further 5 minutes, until the onion is caramelised.
Mix the flour into the onions, cooking for another minute, then add the gravy and stir until very thick and bubbling. Allow to cool a little, then add the shredded turkey and mix thoroughly.
For the slaw
Mix the vegetables and walnuts together, then in a small jug whisk together the dressing ingredients and add to the vegetables.
To assemble
To make the sandwich, spread mayonnaise on the base of each bun followed by the cranberry sauce, then top with the warm pulled turkey. Top with spoonfuls of the slaw, put the lid on and secure with skewers. Serve immediately.
