Tarragon Chicken Burgers with Lemon Caper Mayonnaise
For the Chicken
For the Lemon Caper Mayonnaise
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Place chicken, green onion, celery, garlic, panko, olive oil, tarragon, lemon peel, salt, and pepper in a large bowl. Mix well.
Form burger mixture into 4 patties.
Heat 2 tbsp oil in a large skillet over medium-high heat.
Add patties and cook until brown and cooked through, about 3-5 minutes per side, depending on the thickness. Transfer burgers on a plate and tent with foil.
In a small bowl, stir together mayonnaise, capers, lemon zest and lemon juice until combined.
To serve, place burgers on a brioche buns and top with lettuce, thin slices of sweet onion and lemon caper mayonnaise.
These burgers can also be grilled on the BBQ.
|Per 326 g serving||Amount|
|Saturated Fat||12 g|
|Per 326 g serving||% Daily Value|