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Chicken burger with tarragon mayonnaise

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Chicken burger with tarragon.
Chicken burger with tarragon.Murdoch Books

Hint: the mayonnaise can also be made in a food processor. Add the oil in a thin stream, with the motor constantly running, until the mixture thickens and turns creamy.

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Ingredients

  • 1 kg (2 lb 4 oz) minced (ground) chicken

  • 1 small onion, finely chopped

  • 2 teaspoons lemon zest

  • 2 tablespoons sour cream

  • 80 g (2¾ oz/1 cup) fresh breadcrumbs

  • 6 onion bread rolls

  • 1 handful rocket (arugula) leaves, to serve

  • 3 tomatoes, cut into wedges, to serve

Taragon mayonnaise

  • 1 egg yolk

  • 1 tablespoon tarragon vinegar

  • ½ teaspoon dijon mustard

  • 250 ml (9 fl oz/1 cup) olive oil

Method

  1. Step 1

    Place the chicken in a mixing bowl. Add the onion, lemon zest, sour cream and breadcrumbs. Using your hands, mix until thoroughly combined. Divide the mixture into 6 equal portions and shape into 1.5 cm (⅝ inch) thick patties.

  2. Step 2

    Preheat a barbecue grill or flat plate to high. Lightly oil the hot barbecue. Cook the patties for 7 minutes each side, turning once. Serve the patties on the onion rolls with the mayonnaise.

  3. Step 3

    To make the tarragon mayonnaise, place the egg yolk, half the vinegar and the mustard in a small mixing bowl. Whisk together for about 1 minute, or until light and creamy. Add the oil about 1 teaspoon at a time, whisking constantly until the mixture thickens. Increase the flow of oil to a thin stream and continue whisking until all of the oil has been incorporated. Stir in the remaining vinegar and season to taste.

  4. Step 4

    Put the patties on the rolls with rocket and mayonnaise. Serve with some tomato wedges on the side and sprinkle with freshly ground black pepper.

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