Tarragon Chicken Burger
Portion Size: 3 1/2 oz. cooked patty (approx. ½ c.)
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 3 tablespoons oil, divided | |
| 1/2 cup onion | Wash, peel and finely chopped. |
| 2 small clove garlic | Wash, peel and finely chopped. |
| 2 1/2 pounds lean ground chicken | |
| 1/4 cup parsley | Wash, trim and finely chopped. |
| 2 teaspoons dried tarragon leaves | Crushed. |
| 1/2 teaspoon dried thyme leaves | Crushed. |
| 1/2 teaspoon salt | |
| 1/4 teaspoon pepper | |
| 2 tablespoons flour |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat 1 tablespoon oil skillet over medium low heat. Add onion and garlic; cook until tender and soft, about 3 minutes. | |
| 2 | Meanwhile, combine chicken, parsley, tarragon, thyme, salt and pepper in mixing bowl. Blend onion mixture with chicken mixture. | |
| 3 | Form into 8 patties; dust with flour. | |
| 4 | Heat remaining tablespoons oil in clean skillet over medium heat. Cook until patties are browned on both sides, no pink remains in center and juices run clear. | Internal temperature of chicken should reach 165 degrees F. |
Posted in Chicken Dinner Recipes
