Chef Amy Riolo for Harris Teeter shows us how to make chicken and tarragon burgers. To learn more of this recipe, view some cooking recipe videos.
Difficulty LevelAverage
Ingredients1 pound extra lean ground chicken
1 tablespoon Dijon mustard
¼ teaspoon salt
Pepper
¼ cup fresh tarragon, chopped
2 tablespoons olive oil
4 whole wheat buns
Preparation InstructionsPreheat your oven to 350 F. Add your mustard to your ground chicken, and add your tarragon and some salt. Mash it all together and incorporate it so your patties will stick together. Now that it’s mixed I’m going to divide the meat into quarters and use my hands to make little balls, which I will then flatten into patties.

Heat your pan on high and coat the bottom with olive oil. Now we’re just going to put our burgers down into the pan and let them get a nice golden color. After about 3 minutes the burgers will start to turn white on the bottom, that’s when we know there’s a nice color so we can flip them.

Our burgers have finished searing. Turn off your flame and transfer them straight into the preheated oven. Cook for 15 to 20 minutes or until a meat thermometer measures 160 to 165. Remove your burgers, let them rest for a few minutes, and place them on your buns.