These Tarragon-Mustard Burgers offer a sophisticated twist on the classic backyard barbecue. By using ground chicken instead of beef, you get a lighter, yet still satisfying protein that soaks up the vibrant flavors of dried tarragon and tomato paste. The real star, however, is the homemade Tarragon-Mustard Sauce. Combining Dijon mustard, butter, tarragon vinegar, and light sour cream, this sauce brings a tangy, creamy richness that cuts through the savory meat perfectly. Served on toasted English muffins with fresh tomato slices, these burgers are an excellent choice for a quick weeknight dinner or a unique addition to your summer grill menu. They are elegant enough for entertaining but simple enough for everyday cooking.
Tarragon-Mustard Burgers
Description
These Tarragon-Mustard Burgers offer a sophisticated twist on the classic backyard barbecue. By using ground chicken instead of beef, you get a lighter, yet still satisfying protein that soaks up the vibrant flavors of dried tarragon and tomato paste. The real star, however, is the homemade Tarragon-Mustard Sauce. Combining Dijon mustard, butter, tarragon vinegar, and light sour cream, this sauce brings a tangy, creamy richness that cuts through the savory meat perfectly. Served on toasted English muffins with fresh tomato slices, these burgers are an excellent choice for a quick weeknight dinner or a unique addition to your summer grill menu.Ingredients
Directions
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Preheat your grill to medium-high heat or preheat your oven broiler.
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In a medium bowl, combine the ground chicken or turkey, tomato paste, 1/2 teaspoon dried tarragon, salt, black pepper, and red pepper. Mix gently until just combined.
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Form the mixture into 4 equal patties, approximately 1/2-inch thick.
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Grill or broil the patties for 4 to 6 minutes on each side, or until cooked through and they spring back when lightly touched.
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Meanwhile, prepare the Tarragon-Mustard Sauce: In the top of a double boiler, blend 1 1/2 tablespoons butter and 1 1/2 tablespoons Dijon mustard over low heat until melted and smooth.
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Remove the sauce from heat and stir in 1 tablespoon tarragon vinegar, 1/4 cup light sour cream, and 1/4 teaspoon dried tarragon.
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Season the sauce to taste with salt, black pepper, and red pepper. Keep warm.
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Toast the split English muffins until golden brown.
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Place a slice of tomato on the bottom half of each muffin, then top with a cooked burger patty.
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Spoon the warm Tarragon-Mustard sauce over the burgers and top with the muffin lids.
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Serve immediately, garnished with fresh tarragon sprigs if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 445.8kcal
- % Daily Value *
- Total Fat 25.7g40%
- Saturated Fat 8.0g40%
- Cholesterol 134.2mg45%
- Sodium 446.1mg19%
- Total Carbohydrate 6.4g3%
- Dietary Fiber 1.1g5%
- Sugars 1.8g
- Protein 41.4g83%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Leftover burgers can be stored in an airtight container in the refrigerator for up to 3 days. The sauce should be kept separate and refrigerated for up to 5 days.
Substitutions: You can substitute ground turkey for chicken. If you don't have tarragon vinegar, regular white wine vinegar with a pinch of dried tarragon works well. Greek yogurt can replace light sour cream in the sauce for a tangier flavor.
Tips: Do not overmix the chicken meat, as this can make the burgers tough. For best results, let the patties rest for 5 minutes after cooking before assembling the sandwiches.
Variations: Add finely chopped celery or onion to the burger mixture for extra texture and flavor.
