Korean-Inspired ‘Pulled’ Turkey Burger with Kimchi Sprout Slaw
Quick and easy to make and full of spice and flavour these Korean-inspired burgers are a great way to use up leftover turkey (or chicken). Gochujang is a Korean red chilli pepper paste that is spicy, salty and sweet – it’s level of heat can vary so do adjust according to taste. The turkey and slaw are also delicious served in tacos. Serve with my smashed sesame roasties.
Method
For the turkey, add all ingredients up to and including the honey to a small sauté pan or frying pan over a medium heat, season with black pepper and whisk to combine. Allow the sauce to come to the boil and then simmer for a few minutes, until it becomes glossy. Stir in the turkey until well coated and cook until the meat is heated through.
Make the slaw. Put the shredded sprouts, cabbage, carrot, kimchi and spring onion in a large bowl. In a small bowl whisk together the rice vinegar, soy sauce, sesame oil, sugar, reserved kimchi liquid and sesame seeds. Drizzle some dressing over the slaw and toss to coat.
Mix the gochujang with the mayonnaise and spread over the inside of the burger buns. Arrange slices of cucumber on the base of each burger bun and then pile on some of the turkey. Top with slaw and the bun top.
TIP – VEGAN ALTERNATIVE
Ingredients:
450g extra firm tofu, drained.
All other ingredients: as above, but swap honey for maple syrup and mayo for plant-based mayo
Shred the tofu using a box grater and press to remove any excess moisture. Bake or fry until in a little oil until slightly crispy and golden and then add to the Korean sauce.
Ingredients
- For the Burgers
- 4 tbsp soy sauce
- 4 tbsp soft light brown sugar
- 3 tbsp gochujang
- 2 tbsp rice vinegar
- 2 tsp sesame oil
- 4cm fresh ginger, grated
- 3 cloves of garlic, minced
- 2 tbsp honey
- freshly ground black pepper
- 450g leftover cooked turkey, white and brown meat, shredded or thinly sliced
- For the Sprout & Kimchi Slaw
- 125g sprouts (or white cabbage), thinly sliced/shredded
- 100g red cabbage, shredded
- 1 carrot, shredded/grated
- 3 tbsp kimchi, well drained, chopped if needed (reserve 1-2 tsp of liquid)
- 2 spring onion, thinly sliced
- 2 tbsp rice vinegar
- 1 tbsp light soy sauce
- 2 tsp sesame oil
- 1 tsp caster sugar
- 1 tsp toasted sesame seeds
- To Serve
- 3-4 tbsp (kewpie) mayonnaise
- 1-2 tsp gochujang (or to taste)
- cucumber, thinly sliced into rounds
- (brioche) burger buns, lightly toasted