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Tarragon-Mustard Burgers

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Recipe

 

Yield

4 servings

Prep

15 min

Cook

15 min

Ready

30 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
1 ¼ pounds ground chicken
or turkey
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2 teaspoons tomato paste
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½ teaspoon tarragon leaves
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4 each tomatoes
slices
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3 each english muffins
split and
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1 ½ tablespoons butter
or margarine
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1 ½ tablespoons dijon mustard
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1 tablespoon vinegar
tarragon
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¼ cup sour cream, light
¼ teaspoon tarragon leaves
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1 x salt
kosher, add to taste
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1 x black pepper
add to taste
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1 x red pepper flakes
red, add to taste
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Ingredients

Amount Measure Ingredient Features
567 g ground chicken
or turkey
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1E+1 ml tomato paste
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2.5 ml tarragon leaves
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4 each tomatoes
slices
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3 each english muffins
split and
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23 ml butter
or margarine
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23 ml dijon mustard
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15 ml vinegar
tarragon
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59 ml sour cream, light
1.3 ml tarragon leaves
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1 x salt
kosher, add to taste
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1 x black pepper
add to taste
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1 x red pepper flakes
red, add to taste
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Directions

Prepare grill or preheat broiler.

In medium bowl, combine chicken or turkey, tomato paste, tarragon, salt and pepper.

Form into 4 to 5 burgers and grill or broil 4 to 6 minutes on each side until burgers are cooked through and spring back to the touch.

Place a slice of tomato and a burger on top of each muffin half.

Top with warm Tarragon-Mustard sauce (recipe below).

Serve, garnished with sprigs of fresh tarragon if desired.

TARRAGON-MUSTARD SAUCE: In top of double boiler blend, 1½ tablespoon butter, 1½ tablespoon Dijon mustard. Remove from heat; add 1 tablespoon tarragon vinegar. Stir in ¼ cup light sour cream and ¼ teaspoon dried tarragon leaves. Season to taste with salt, ground black and ground red pepper to taste.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 298g (10.5 oz)
Amount per Serving
Calories 25539% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 117mg 39%
Sodium 221mg 9%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 7%
Sugars g
Protein 65g
Vitamin A 27% Vitamin C 33%
Calcium 5% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 
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