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Tarragon-Mustard Burgers

Tarragon-Mustard Burgers recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 445.8
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
  • 1 1/4 pound Chicken or turkey, ground
  • 2 teaspoon Tomato paste
  • 1/2 teaspoon Tarragon, dried
  • 4 Tomato slices
  • 3 English muffins, split & toa
  • 1 Recipe Tarragon mustard sauc
  • 1 1/2 tablespoon Butter or margarine
  • 1 1/2 tablespoon Dijon mustard
  • 1 tablespoon Vinegar, tarragon
  • 1/4 cup Sour cream, light
  • 1/4 teaspoon Tarragon, dried
  • Kosher salt, to taste
  • Ground black pepper, to taste
  • Ground red pepper, to taste
Directions
  1. 1
    Preheat your grill to medium-high heat or preheat your oven broiler.
  2. 2
    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.
  3. 3
    Form the mixture into 4 equal patties, approximately 1/2-inch thick.
  4. 4
    Grill or broil the patties for 4 to 6 minutes on each side, or until cooked through and they spring back when lightly touched.
  5. 5
    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.
  6. 6
    Remove the sauce from heat and stir in 1 tablespoon tarragon vinegar, 1/4 cup light sour cream, and 1/4 teaspoon dried tarragon.
  7. 7
    Season the sauce to taste with salt, black pepper, and red pepper. Keep warm.
  8. 8
    Toast the split English muffins until golden brown.
  9. 9
    Place a slice of tomato on the bottom half of each muffin, then top with a cooked burger patty.
  10. 10
    Spoon the warm Tarragon-Mustard sauce over the burgers and top with the muffin lids.
  11. 11
    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.

Keywords: chicken burgers, tarragon, mustard sauce, english muffins, grilled chicken, healthy burgers, quick dinner, summer grilling, dijon mustard, sandwich recipe, ground chicken, easy meal, savory, creamy sauce, weeknight dinner, herb flavored, protein packed, bbq alternative, simple cooking, homemade sauce
Read it online: https://www.chefs-mate.com/recipe/tarragon-mustard-burgers/