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Chicken and tarragon burgers with mustard yoghurt
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Tangy tarragon elevates lean chicken burgers.
Ingredients:
  • 4 x 170g chicken breast fillets, chopped
  • 80g ricotta
  • 20.60 gm milk
  • 4 spring onions, trimmed, finely chopped
  • 20.00 ml chopped fresh tarragon (see note)
  • 95g yoghurt
  • 11.80 gm wholegrain mustard
  • Olive oil spray
  • 4 crusty bread rolls, split
  • 500.00 ml mixed salad leaves
  • 2 tomatoes, sliced
Instructions:
  • Combine chicken, ricotta, milk, spring onion, tarragon, salt, and pepper in a food processor. Pulse until chicken is evenly minced. Shape mixture into 8 small patties (2cm thick) using damp hands. Chill for 10 minutes before cooking.
  • In a bowl, mix together the yogurt and mustard, then season to taste.
  • Preheat a spacious non-stick frypan over high heat. Lightly coat with oil, lower heat to medium, and cook the patties in batches for 4-5 minutes on each side until golden and fully cooked.
  • Fill each roll with crisp and fresh salad leaves, ripe tomato slices, a duo of savory burger patties, and a dollop of creamy yogurt. Serve promptly for the ultimate burger experience.

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