Tarragon chicken with creamy white beans
Tender chicken in a creamy white bean sauce with fresh tarragon.
About 30 min · 375 kcal · 43 g protein per serving
One pan
Turkey burgers with beetroot slaw
Turkey burgers in wholemeal buns with a sharp beetroot and cabbage slaw.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 21 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Confirm 150 g patties cook through in 6 to 7 minutes a side
- Photograph the finished burger
- Time
- About 30 min
- estimated
- Serves
- 2
- see below
- Energy
- 560 kcal
- per serving
- Protein
- 44 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
Contains gluten, milk, mustard. Check the labels on packaged ingredients:
- cooked beetroot. Beetroot in vinegar is a different product; this figure is for plain cooked beetroot.
- Dijon mustard. Many Dijon mustards also declare sulphites; check the label.
- wholemeal burger buns. Buns often contain soya and can contain milk, egg or sesame; check the label.
Cooking steps
Divide the turkey mince in two and shape each half into a patty a little wider than the bun, then press a shallow dip into the centre of each with your thumb.
Warm the oil in a frying pan over medium heat and cook the patties for 6 to 7 minutes on each side without pressing them down.
Cooked when: 74°C / 165°F in the thickest part. A food thermometer is the reliable way to tell.
Meanwhile grate the cooked beetroot coarsely and shred the cabbage as finely as you can.
Mix the yoghurt and the Dijon mustard, then fold them through the beetroot and cabbage.
Toast the cut faces of the wholemeal buns in the pan for 30 seconds, then build the burgers with the slaw on top of the patty.
The useful detail
Press a shallow dip into the middle of each patty before it goes in the pan. Mince contracts as it cooks and a flat patty domes into a ball; a dipped one comes out flat.
Make it work for you
One serving is One burger in a bun with half the slaw. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Chicken mince instead of turkey
Softer and a little richer. Handle it more gently.
Per serving: about 10 kcal less, about 2 g less protein, about the same fat.
White burger buns
Softer and sweeter, with less fibre.
Per serving: about 10 kcal more, about 2 g less protein, about the same fat.
Quark instead of Greek yoghurt
Thicker, so the slaw stays drier and holds together in the bun.
Per serving: about the same energy, about the same protein, about 1 g less fat.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A burger where the slaw is dressed in yoghurt and mustard rather than mayonnaise, which is most of the difference between this and the version it copies.
| Energy | 560 kcal |
|---|---|
| Protein | 44 g |
| Fat | 22 g |
| of which saturates | 5 g |
| Carbohydrate | 48 g |
| of which sugars | 14 g |
| Fibre | 8 g |
| Sodium | 620 mg |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| turkey mince | 300 g | FDC 172850Turkey, ground, 93% lean, 7% fat, raw | 450 kcal | 56.2 g |
| olive oil | 9 g | FDC 171413Oil, olive, salad or cooking | 80 kcal | 0.0 g |
| cooked beetroot | 150 g | FDC 169146Beets, cooked, boiled, drained | 66 kcal | 2.5 g |
| cabbage | 100 g | FDC 169975Cabbage, raw | 25 kcal | 1.3 g |
| Greek yoghurt | 80 g | FDC 170903Yogurt, Greek, plain, lowfat | 58 kcal | 8.0 g |
| Dijon mustard | 10 g | FDC 2710085Mustard | 7 kcal | 0.4 g |
| wholemeal burger buns | 160 g | FDC 174090Rolls, hamburger or hot dog, whole wheat | 430 kcal | 19.8 g |
| Whole recipe | Divided by 2 | 1117 kcal | 88.2 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Cool, cover and refrigerate within 2 hours of cooking. Eat within 3 to 4 days. The slaw keeps 2 days but weeps; drain it before using it again.
- In the freezer
- The FDA chart gives cooked poultry dishes 4 to 6 months in the freezer for best quality.
- Reheating
- Reheat until it reaches 74°C / 165°F, steaming hot throughout.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
Try another recipe
Turkey meatballs with roasted pepper sauce
Tender turkey meatballs in a smooth pepper sauce, served with orzo.
About 40 min · 585 kcal · 42 g protein per serving