Apr.

30

chicken + tarragon burgers

When I stopped eating red meat, I missed hamburgers the most. I made vegetarian substitutes that always turned out dry and flavorless. A French chicken with tarragon dish inspired this burger. I use heart-healthy Vegenaise to moisten the burger, but feel free to use your favorite mayonnaise. I also used ground chicken breasts, but if you want more fat use ground chicken thighs instead.

Chicken + Tarragon Burgers

1 lb. ground chicken
1 clove garlic, grated
1 tsp. sweet onion, grated
½ tsp. coarse sea salt
½ tsp. white pepper
½ tsp. Mrs. Dash, garlic flavor
2 Tbsp. Vegenaise
2 tsp. fresh tarragon leaves, chopped
1 tsp. freshly squeezed lemon juice
½ tsp. freshly grated lemon zest
1 Tbsp. canola oil

Preheat oven to 375.

Drain the ground chicken to remove any excess moisture.

In a large bowl, add ground chicken, garlic, onion, salt, pepper, Mrs. Dash, Vegenaise, tarragon, lemon juice, and lemon zest. With a rubber spatula, gently fold ingredients to combine and then form four burgers. Refrigerate the burgers for at least 30 minutes to 1 hour to firm.

Preheat a large (12″) ovenproof skillet (I use cast iron) over medium-high heat, add the canola oil and when hot, add the burgers and cook on one side for 5 minutes, then flip the burgers and place the skillet in the oven. Bake for another 10 minutes or until the burgers are cooked through and firm to the touch. Remove from the oven and build your favorite burger with desired fixings. Serves 4.

Photo © 2010 Zavvi Rodaine

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