Chicken burger with lemon and tarragon from Eat: The Little Book of Fast Food (page 8) by Nigel Slater

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Notes about this recipe

  • Elbea on February 01, 2021

    This is so simple and tastes fantastic. Rather than burgers I made meatball sized pieces which were cooked in the oven, then served in greek-style flat breads with rocket and seasoned yoghurt. I used thighs, which I think kept the final patties quite moist. I think flat leaf parsley, thyme, or basil would work really well if tarragon is unavailable. I will definitely make again!

  • TrishaCP on May 04, 2018

    These were absolutely delicious. Like Westminstr, I used pre-ground turkey to simply things. I did whizz the other ingredients in the food processor to really get them blended before adding to the turkey. My tarragon plant is growing like crazy at the moment, so I used that herb and it was so tasty with the other flavors.

  • westminstr on May 11, 2015

    These burgers were great! Very juicy and flavorful. I subbed preground turkey for homemade ground chicken. The ground meat is mixed with lemon juice, garlic, s&p, panko and herbs. He suggests a "good handful" of tarragon, but since my plant is still tiny, I subbed a mix of dill and chives. I also made four patties instead of six.

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