Tarragon Chicken Burger
2 tbsp sunflower oil plus extra to brush
1 onion, finely chopped
2 garlic cloves, crushed
675g/1½lb/3 cups minced (ground) chicken
2 tbsp chopped fresh tarragon
salt and ground black pepper
4 streaky bacon rashers (slices)
4 crusty wholemeal rolls
4 tbsp mayonnaise
salad leaves to serve
1 Heat the oil in a pan and cook the onion and garlic over a low heat for 6–8 minutes until soft. Set aside to cool, then place in a bowl with the chicken, tarragon, salt and pepper. Mix well to combine.
2 Divide the mixture into 4 equal portions and shape them into patties. Brush lightly with oil.
3 Cook the patties under a hot grill (broiler) for 4–6 minutes each side, until cooked through. Remove from the grill and keep warm.
4 Grill (broil) the bacon for 2–3 minutes, until cooked.
5 Split the rolls and arrange the salad leaves on the bottom half of each one. Top with a chicken burger, a spoonful of mayonnaise and a bacon rasher. Place the other half of the roll on top and serve.