After an amazing Father’s Day dinner, I had one small steak, one burger patty and a bunch of spicy chicken wings left over. I had to get creative to remake these leftovers into a weekday dinner.

1 bunch of scallions

2 tbsp of olive oil

4 cloves of garlic, minced

2 tbsp of balsamic

2 tsp of sriracha

1 small steak (cooked)

1 burger patty (cooked)

4-5 small spicy chicken wings (cooked)

½ cup of pine nuts

Romain lettuce leaves

1 avocado

Put all the meat into a food processor and pulse several times until all the meats are ground and blended, set aside. Slice scallions into small pieces. Set dark green pieces aside. Sauté the remaining scallions in the olive oil until white parts are translucent (about 3 minutes), add garlic and sauté for another 2 minutes or until the garlic is fragrant. Add the meat mixture, balsamic and sriracha sauce. Cook until the meat is warmed through. Add pine nuts and cook for another 2 minutes. Turn the heat off. Serve the meat in lettuce boats and garnish with slices of avocado.