chicken and tarragon burgers
How to make chicken and tarragon burgers recipe
Serves 4, Total cooking time 20 minutes
Ingredients:
500 g (1 lb) skinless chicken breast fillets, roughly chopped
1 tablespoon wholegrain mustard
3 tablespoons chopped tarragon
½ small red chilli, finely chopped (optional)
4 wholemeal buns
pepper
To serve
béarnaise sauce from a jar
rocket leaves tossed in lemon juice
Method:
Place the chicken in a food processor and whizz until smooth. Transfer to a bowl, add the mustard, tarragon and chilli, if using, and season well with pepper. Mix together until well blended, then shape into 4 patties.
Lay the chicken burgers on a foil-lined grill rack and cook under a preheated hot grill for 4–5 minutes on each side until browned and cooked through. Split the buns and place, cut side up, under the grill for the final 1 minute of cooking time.
Place a hot burger on the top of each warm bun base and top with a spoonful of béarnaise sauce and a handful of lemon juice-dressed rocket. Cover with the warm bun tops and serve immediately.
For crunchy chicken burgers with tarragon mayonnaise:
Place 4 boneless, skinless chicken breasts, about 150 g (5 oz) each, between 2 sheets of lightly oiled clingfilm and bash with a rolling pin until half their original thickness.
Beat 1 egg with 1 teaspoon Dijon mustard. Place 100 g (3½ oz) fresh white breadcrumbs in a separate bowl. Dip each chicken breast into the egg mixture and then coat in breadcrumbs. Cook under a preheated grill for 4 minutes on each side until crisp and brown. Meanwhile, stir 1 tablespoon chopped tarragon and 1 teaspoon lemon juice into 4 tablespoons mayonnaise. Serve on the burgers in toasted buns, with salad leaves. Total cooking time 10 minutes.
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