One-Pot Turkey Leftover Stew
1 hr
Perfect way to use up leftover turkey — everything goes in one pot with rice, coconut milk, and warm spices. The whole family eats it without complaints.
one-potfamily dinnerweeknight
Spicy little burgers packed with chili, fresh ginger, and coriander — served with a creamy yogurt dressing and apple slices. Way more interesting than your average burger night.
Instructions
- 1
Put the ground beef in a bowl and add the chili, garlic, ginger, lime juice, coriander, salt, and pepper. Mix it all together well — but don't overwork it or the patties will turn tough.
- 2
Pat the mixture into one large round disc, then divide it into six equal pieces. Shape each piece into a round patty.
- 3
Brush the patties with a little oil and fry over medium heat for 4–5 minutes on each side until cooked through.
- 4
Blend the coriander and oil together with a hand blender until smooth, then fold in the Greek yogurt and finely chopped garlic. Season with salt and pepper.
- 5
Peel the cucumber and cut it in half lengthways. Scrape out the seeds, then slice it thinly. Stir the cucumber slices into the dressing.
- 6
Warm the burger buns in the oven at 225 °C for 2–3 minutes. Split them open and layer up: salad on the bottom half, then dressing, more salad, apple slices, and the burger patty. Pop the top on and serve.
Per average serving
864
Calories
kcal
51.9
Protein
g
84.4
Carbs
g
35.4
Fat
g
5.5g
Fiber
13.7g
Sugar
1045mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
864
Calories
kcal
51.9
Protein
g
84.4
Carbs
g
35.4
Fat
g
5.5g
Fiber
13.7g
Sugar
1045mg
Sodium
Tips from the kitchen
- Go easy when mixing the beef with the chili and ginger. Press it together just until it holds, because squeezing it too much gives you dense, rubbery patties.
- Take the seeds out of that red chili like the recipe says, especially if the kids are eating. The ginger and lime carry plenty of punch without the extra heat.
- Make the patties on the thin side. They're small buns, and 4 to 5 minutes a side over medium heat cooks them through. Cut one open to check the center is no longer pink if you're unsure.
- Blend the coriander and oil first, then fold the yogurt in afterward. If you blast the yogurt with the hand blender it goes thin and runny.
- Scrape the cucumber seeds out before slicing. Skip that and the dressing turns watery sitting on the counter.
Ways to vary it
- Swap the beef for ground chicken or turkey if you want something lighter. Fry it a touch longer to be safe.
- A spoon of mango chutney on the bun is nice next to the chili and ginger if you like a sweet edge.
- No coriander fans at the table? Mint works in the dressing instead and still keeps it fresh.
Storage & leftovers
Cooked patties keep 2 to 3 days in the fridge in a sealed container. The yogurt dressing is best made fresh, but it'll sit a day before the cucumber starts weeping. The patties freeze fine raw or cooked for up to 3 months. Reheat them gently in a covered pan over low heat so they don't dry out.
What to serve with it
Some sweet potato fries or plain oven fries round it out. A bowl of edamame on the side keeps the Asian leaning going.
UC
By Untrained ChefPublished 30 May 2026 · Updated 11 July 2026
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