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Chicken and tarragon burgers with mustard yoghurt

Name: Chicken and tarragon burgers with mustard yoghurt
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 4 x 170g chicken breast fillets, chopped; 1/3 cup (80g) ricotta; 1 tablespoon milk; 4 spring onions, trimmed, finely chopped; 1 tablespoon chopped fresh tarragon (see note); 1/3 cup (95g) low-fat Greek-style yoghurt; 2 teaspoons wholegrain mustard; Olive oil spray; 4 crusty bread rolls, split; 2 cups mixed salad leaves; 2 tomatoes, sliced; 4 slices tasty cheese

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Chicken and tarragon burgers with mustard yoghurt

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by Louise Pickford

Food stylist and author

Oct 03, 2015

Fresh tarragon imparts a unique and delicious flavour to these low-fat, succulent chicken breast burgers.

4 x 170g chicken breast fillets, chopped
1/3 cup (80g) ricotta
1 tablespoon milk
4 spring onions, trimmed, finely chopped
1 tablespoon chopped fresh tarragon (see note)
1/3 cup (95g) low-fat Greek-style yoghurt
2 teaspoons wholegrain mustard
Olive oil spray
4 crusty bread rolls, split
2 cups mixed salad leaves
2 tomatoes, sliced
4 slices tasty cheese

Method

1.

Place the chicken, ricotta, milk, spring onion and tarragon in a food processor and season with salt and pepper. Pulse briefly until the chicken is evenly minced - don't overmix. Using damp hands, form the mixture into 8 small patties (about 2cm thick), then chill for 10 minutes.
2.

Meanwhile, combine the yoghurt with the mustard in a bowl and season.
3.

Heat a large non-stick frypan over high heat. Spray with oil, reduce heat to medium, then cook the patties, in batches if necessary, for 4-5 minutes each side until browned and cooked through.
4.

To assemble the burgers, fill each roll with salad leaves, tomato, 2 burger patties, cheese and yoghurt. Serve immediately.