French Tarragon Burgers Food

MUSTARD-TARRAGON BURGERS

Steps:

• Preheat broiler or grill.
• Combine turkey or ground beef, applesauce, minced onion, mustard, tarragon and pepper in large bowl.
• Mix well and shape into 4 patties.
• Place patties on lightly greased broiler pan or grill and cook 5 minutes on each side or until turkey burgers are no longer pink in center.
• Serve on whole-wheat hamburger buns topped with lettuce and tomato slices, if desired.

TARRAGON CHICKEN BURGERS

Steps:

• Heat 1 tablespoons olive oil in a skillet over medium-low heat. Add onion and garlic; cook until tender and soft, about 3 minutes.
• Meanwhile , combine chicken, parsley, tarragon, thyme, salt and pepper in mixing bowl.
• Blend onion mixture with chicken mixture.
• Form into 4 patties; dust with flour.
• Heat remaining 2 tablespoons of olive oil in clean skillet over medium heat.
• Cook until patties are browned on both sides, no pink remains in center and juices run clear.
• Note* if ground chicken is unavailable in your area, you can easily grind the chicken in a food processor. Just remember that it doesn't take more than a few pulses to grind the chicken. Too much pulsing will turn it into pate! LOL!

FRENCH CHICKEN TARRAGON

Steps:

• Season the chicken generously with salt and pepper. Let stand for 30 minutes to 1 hour at room temperature.
• Heat the oven to 400°F. Put an enameled cast-iron Dutch oven over medium heat. Add the butter and shallots and cook, stirring, until softened and lightly browned, about 5 minutes. Add the garlic and chopped tarragon and cook for 1 minute (be careful not to let the garlic brown). Arrange the chicken thighs in the pot in one layer, add the broth and wine, and bring to a simmer.
• Put the lid on and place the pot on the middle shelf of the oven. Bake for 15 minutes, then lower the heat to 350°F and continue baking for 45 minutes, or until the thighs are tender. Put the thighs on a platter, cover loosely, and keep warm.
• Strain the pan juices through a fine sieve into a saucepan and spoon off any rising fat. Place the pan over medium-high heat, add the crème fraîche and lemon zest, and simmer until the sauce is slightly thickened, about 5 minutes. Taste and adjust the seasoning.
• Spoon the sauce over the chicken, garnish with tarragon leaves, and serve.