Tarragon Chicken Burgers
To make a moist, juicy chicken burger, we had to cross over to the dark side. We double-dare you come with us!
Despite the bad rap, poultry legs and thighs are considerably learner than ground beef, especially with the skin removed, and offer a richer flavor than the lean, often dry, breast meat. The price can’t be beat either — organic, air-chilled chicken thighs, like the ones used in this recipe, are one of the least expensive items in the meat case.
Tarragon Chicken Burgers
Yields: 4 patties
Fancy equipment: oven-proof skillet, food processor
Allergy info: soy-free, gluten-free; contains dairy (bun contains wheat, gluten)
For the patties:
2 tablespoons olive oil, divided
1 medium onion, minced
1 large rib celery, minced
3 cloves garlic, minced
1 lb. boneless, skinless chicken thighs, cut into 1″ cubes
1 teaspoon Kosher salt
1/2 teaspoon freshly cracked black pepper
1 tablespoon Greek yogurt
1 teaspoon lemon juice
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh parsley
1 tablespoon potato flour
3 tablespoons sunflower or olive oil for pan frying
For the topping:
4 tablespoons Greek yogurt
zest of 1 lemon
1 small clove garlic, minced
Kosher salt and pepper to taste
Directions:
Cut chicken into 1” pieces, removing any fat and skin. Place chicken, salt, pepper, remaining olive oil, yogurt and lemon juice into the bowl of a food processor and pulse until chicken is well minced, about 10 pulses.
Add one tablespoon of olive oil to a skillet, over medium heat, saute onion and celery until soft, about 6 minutes. Add garlic and cook for 30 seconds.
Add onion mixture, tarragon, parsley and potato flour to chicken, pulse until well combined, about 5 pulses. Divide mixture into four equal portions and flatten into patties. Chill patties in the fridge for 30 minutes to set shape, or in the freezer for 10 minutes.
Preheat oven to 400 degrees F. Season patties with salt and pepper. Heat oil, in an oven-proof skillet over medium heat, until shimmering. Add patties to pan and cook for 4 minutes. Flip patties and place pan in the oven until the middle of each patty registers 165 F, about 12 – 16 minutes. Remove from oven and loosely tent with aluminum foil for 10 minutes.
In a small bowl, mix Greek yogurt, lemon zest and garlic. Add salt and pepper to taste. Top with Greek yogurt mixture, and serve with our Wicked Good mustard with coriander and ale. (Buns are optional.)
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>What's better than a self-made chicken burger patty! Roar. Your patty looks really juicy, love it! Good job. I'd love to share your post to my friends in Foodista I hope you don't mind. Just add the foodista widget for chicken burger at the end of your post, and that should do it! Thanks, keep on sharing!
Cheers from Australia,
Amy @ Foodista
>Mmmm, this sounds delicious!