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Let’s celebrate Turkey with this beautiful pulled turkey burger. Even when it is not thanksgiving and we need to get rid of leftovers. Burger are always a good idea, aren’t they?
Turkey Burgers with slow cooked turkey breast and home made tasty coleslaw
Preparing Pulled Meat is very easy. It only takes time but almost zero effort. The turkey is cooked in a much shorter time than pork or beef. You just have to consider the marinating time of the meat from 12 to 24 hours. The longer the meat marinates, the more intense it takes the taste of the spices.
Yes, I know, this is quite a long preparation time, but it is worth it. And all the work will be done in the oven, so you don’t have to be in the kitchen all the time. Furthermore you should keep in mind, pulled pork and pulled beef need way longer to be prepared. Unlike the other two classics, our super delicious Pulled Turkey Burger needs just a few hours in the oven.
Pulled Turkey Burger from the leg or breast?
In most of the instructions, you will find the succulent turkey legs as a piece of meat. That makes perfect sense. They are just a lot greasier and juicier than a chicken breast. But problematic is the process of Zerrupfens. Here tendons, bones and cartilage must be considered and removed before it can be properly plucked. When turkey breast is the danger that the meat dries always in the foreground, but in the end the Zerrupfen is much easier. In terms of taste, it does not take much in the end result.
BBQ Pulled Turkey Burger
- 1 kg Turkey Breast or Turkey Thighs
- 1 pcs Purple Onion
- 1 tbsp Paprika Powder
- ¼ tbsp Grounded Cumin
- 1 tsp Salt
- 1 tsp Black Pepper
- ½ tsp Cayenne Pepper
- 125 ml Tomato Mark
- 2 tbsp Mustard
- 250 ml Chicken Broth
- 60 g Brown Sugar
- 1 tbsp Worcestershire sauce
- 1 tbsp Apple Cider Vinegar
- Pickles optional
- 4-6 Burger Buns Brioche are the Best
- BBQ Sauce as you like
- 800 g Cabbage outer leaves removed
- 3 pcs Carrots peeled and shredded
- Handful fresh parsley
- 170 g Mayonnaise if you want to go lighter, you can use skyr
- 2 tbsp Apple Cider Vinegar
- 2 tbsp Dijon Mustard
- Salt & Pepper to taste
- If you don’t use turkey breast, remove the skin from the turkey thighs. Peel and chop the onion and place in a roasting pan or large saucepan
- Preheat oven to 130 °C, top/bottom heat
- Rub the turkey with chili powder, cumin, salt, pepper and cayenne pepper and wrap it in foil. Place it in the fridge for 12-24 hours
- If done, place it on the onions. Mix the tomato mark, chicken broth, sugar, mustard and Worcestershire sauce and apple cider vinegar in a bowl and pour over the turkey. Put the lid on the roasting pan / pot - very important - and put it in the middle of the oven
- Leave the turkey in the oven for 3 1/2 to 4 1/2 hours, after 3 1/2 hours try once, if the meat can be pulled apart well. If it's still hard, leave it in the oven for another 1 hour
- Then remove the turkey from the oven and on a chopping board, pull the meat apart with two forks
- Put the meat back into the pan and mix with the sauce, add the 1 tablespoon of apple cider vinegar and season to taste
- Spoon the pulled turkey meat into hamburger buns and serve with the coleslaw
- Quarter the cabbage through the core, and then cut out the core. Cut each quarter crosswise in half and finely shred. Place the shredded cabbage in a very large bowl, depending on the size of the cabbage
- Add the shredded carrot and parsley to the cabbage and toss everything
- In a separate bowl, stir the mayonnaise, apple cider vinegar, mustard, salt, and pepper together. Taste for acidity and seasoning then adjust as desired
- Pour two-thirds of the dressing over the cabbage and carrot then mix well. (Clean hands are the quickest tool)
- If the coleslaw seems dry, add a little more of the dressing
- Eat right away or let it sit in the refrigerator for about an hour to let the flavors mingle and the cabbage to soften
- Enjoy your BeastFeast!