Chicken Burgers with Lemon and Tarragon
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1 teaspoon salt
- 8 tablespoons olive oil
- 1 teaspoon grated lemon peel
- 1/3 cup finely chopped onion
- 4 tablespoons fresh lemon juice
- 1/3 cup finely chopped celery
- 1 tablespoon chopped fresh tarragon
- 3/4 teaspoon freshly ground pepper
- Carbohydrate 11 g(4%)
- Cholesterol 73 mg(24%)
- Fat 38 g(58%)
- Fiber 1 g(4%)
- Protein 25 g(50%)
- Saturated Fat 7 g(34%)
- Sodium 438 mg(18%)
- Calories 488
Preparation Using fork, blend chicken, onion, celery, 1/4 cup stuffing, 2 tablespoons oil, 1 tablespoon lemon juice, tarragon, lemon peel, salt, and pepper in large bowl. Form mixture into eight 1/2-inch-thick patties. Sprinkle with 1/4 cup stuffing, pressing to adhere. Turn over and repeat. Working in 2 batches, heat 2 tablespoons oil in large skillet over medium-high heat. Add patties and cook until brown and cooked through, about 2 1/2 minutes per side. Transfer burgers to plate and tent with foil. Add 2 tablespoons oil and 3 tablespoons lemon juice to skillet. Bring to boil, scraping up browned bits. Season with salt and pepper and drizzle over burgers.
Preparation Using fork, blend chicken, onion, celery, 1/4 cup stuffing, 2 tablespoons oil, 1 tablespoon lemon juice, tarragon, lemon peel, salt, and pepper in large bowl. Form mixture into eight 1/2-inch-thick patties. Sprinkle with 1/4 cup stuffing, pressing to adhere. Turn over and repeat. Working in 2 batches, heat 2 tablespoons oil in large skillet over medium-high heat. Add patties and cook until brown and cooked through, about 2 1/2 minutes per side. Transfer burgers to plate and tent with foil. Add 2 tablespoons oil and 3 tablespoons lemon juice to skillet. Bring to boil, scraping up browned bits. Season with salt and pepper and drizzle over burgers.
