Chicken Burgers with Lemon and Tarragon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve with: Parslied new potatoes and a frisée salad with goat cheese. Dessert: Pineapple sorbet with sliced strawberries. Ingredients:
1 pound ground chicken breasts |
1/3 cup finely chopped onion |
1/3 cup finely chopped celery |
3/4 cup finely crushed seasoned corn bread stuffing mix |
8 tablespoons olive oil |
4 tablespoons fresh lemon juice |
1 tablespoon chopped fresh tarragon |
1 teaspoon grated lemon peel |
1 teaspoon salt |
3/4 teaspoon freshly ground pepper |
Directions:
1. Using fork, blend chicken, onion, celery, 1/4 cup stuffing, 2 tablespoons oil, 1 tablespoon lemon juice, tarragon, lemon peel, salt, and pepper in large bowl. Form mixture into eight 1/2-inch-thick patties. Sprinkle with 1/4 cup stuffing, pressing to adhere. Turn over and repeat.
2. Working in 2 batches, heat 2 tablespoons oil in large skillet over medium-high heat. Add patties and cook until brown and cooked through, about 2 1/2 minutes per side. Transfer burgers to plate and tent with foil.
3. Add 2 tablespoons oil and 3 tablespoons lemon juice to skillet. Bring to boil, scraping up browned bits. Season with salt and pepper and drizzle over burgers.
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