Fresh tarragon imparts a unique and delicious flavour to these low-fat, succulent chicken breast burgers.
- 4 x 170g chicken breast fillets, chopped
- 1/3 cup (80g) ricotta
- 1 tablespoon milk
- 4 spring onions, trimmed, finely chopped
- 1 tablespoon chopped fresh tarragon (see note)
- 1/3 cup (95g) low-fat Greek-style yoghurt
- 2 teaspoons wholegrain mustard
- Olive oil spray
- 4 crusty bread rolls, split
- 2 cups mixed salad leaves
- 2 tomatoes, sliced
Place the chicken, ricotta, milk, spring onion and tarragon in a food processor and season with salt and pepper. Pulse briefly until the chicken is evenly minced – don't overmix. Using damp hands, form the mixture into 8 small patties (about 2cm thick), then chill for 10 minutes.
Meanwhile, combine the yoghurt with the mustard in a bowl and season.
Heat a large non-stick frypan over high heat. Spray with oil, reduce heat to medium, then cook the patties, in batches if necessary, for 4-5 minutes each side until browned and cooked through.
To assemble the burgers, fill each roll with salad leaves, tomato, 2 burger patties and yoghurt. Serve immediately.