These herb and dill pickle filled chicken burgers are a refreshing treat on a hot day. Quick enough for a weeknight meal and delicious enough for cookouts. Just top with tarragon mayonnaise on a toasted bun for a mouthwatering burger experience.
Prep Time: 15 minutes
Cook Time: 16 minutes
Total Time: 31 minutes
Yield: Makes 6 to 8 burgers
Ingredients:
- 2 pounds ground chicken or turkey, or 1 pound of each
- 1/2 cup dill pickles, finely chopped
- 3 tablespoons flat leaf parsley, finely chopped
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon chili powder
- 1/8 teaspoon freshly ground black pepper
- Cheese slices (optional)
- Burger buns
- For burger topping:
- 1/2 cup low fat mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon fresh tarragon, finely chopped
- salt to taste
Preparation:
Combine chicken, pickles, parsley, garlic, chili powder, and black pepper in a large bowl. Make into 1/2 inch thick patties and place onto well greased baking sheet. Make sure to add oil or cooking spray to tops of patties to reduce sticking during cooking.
Preheat grill for medium-high heat. Place chicken patties onto grate and cook for 7-8 minutes per side or when juices run clear. When burgers are close to done, add cheese on top and melt through. Once finished, serve immediately on top of a toasted bun with tarragon mayonnaise, lettuce, and sliced tomatoes.
