Chicken burger with tarragon mayonnaise

Name: Chicken burger with tarragon mayonnaise
Cook time: 1 h
Yield: 6
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

December 20, 2016

easyTime:30 mins - 1 hourServes:6

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.

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

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.
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.
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.
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.