Chicken Tarragon Burger
Share on Facebook Print Recipe
Enliven your choice of snack today with a Chicken Tarragon Burger! You'll be surprised of the wonders that a little dose of tarragon could do to your dish.
- 500 g Magnolia Chicken Giniling
- 1 pc egg white, slightly beaten
- 1 tbsp Magnolia Fresh Milk
- 4 pcs spring onions, trimmed and finely chopped
- 1 tsp fresh or dried tarragon
- salt and white pepper (to taste)
- Magnolia Nutri-Oil (for pan-frying)
- 1/3 cup plain yogurt
- 2 tsp dijon mustard
- 4 pcs hamburger buns
- 2 cups mixed salad leaves
- 2 pcs salad tomatoes, sliced
In a large bowl, combine chicken, egg white, milk, spring onions, and tarragon.
Season mixture with salt and white pepper and mix well.
Using damp hands, form the mixture into 8 small patties, and then chill for at least 15 minutes until set.
To make the sauce, combine yogurt and mustard in a small bowl.
Mix well and season with salt and white pepper. Set aside.
Heat a large non-stick frying fan over high heat.
Add some oil into the pan and reduce heat to medium.
Cook the patties in 2 batches for 4-5 minutes per side until browned and cooked through.
- To assemble, place mixed salad leaves on bread. Add in 2 slices of tomatoes, 2 burger patties and some of the sauce.
For more detailed instructions, you may check out the video below.
Other recipes you might like!
This is a no-fail recipe perfect to be served as baon for your chikitings, birthday party food, or usual lunch or dinner at home.
In this recipe, rice is cooked in creamy spaghetti meat sauce, mushroom, and Purefoods Cheese Franks that serve savory flavors for your family.
In the Philippines, the Torta is a style of omelet with varying ingredients added to a simple bowl of scrambled eggs. It can be served at any time of…
Tomatoes and cheese with rice? Featuring Purefoods Turkey Franks and other flavorful ingredients, this dish is a superstar!
This modern Asian food consists of small chunks of fried chicken breast meat covered in crispy batter coating and rich sweet and sour sauce.