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http://www.lifestylefood.com.au/recipes/2972/chicken-and-tarragon-burger

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Chicken & Tarragon Burger

Chicken & Tarragon Burger with White Wine & Mushroom Sauce served on Potato Rosti with Watercress

Ingredients

  • Burger

  • 13 oz boneless chicken thighs

  • 7 oz boneless chicken breasts

  • 1 onion

  • 2 cloves garlic

  • fresh tarragon

  • 1 tablespoon dijon mustard

  • olive oil enough to fry with

  • salt & pepper to season

  • Sauce

  • 1 oz butter

  • olive oil

  • 8 oz mixed wild mushrooms

  • 4 oz crème fraiche

  • 1 tablespoon wholegrain mustard

  • 1.5 glasses dry white wine local wine estate

  • watercress to serve

  • Rosti

  • 4 'fist sized' potatoes

  • 2 cloves garlic

  • olive oil

  • 1 oz unsalted butter

Method

  • Burger:

  • 1.

    Put onion, garlic, tarragon and mustard in food processor with chicken – blitz till chopped and combined.

  • 2.

    Divide mixture into four portions – shape into burgers – put in chiller.

  • 3.

    Peel potatoes and grate using food processor.

  • 4.

    Dry potatoes on a tea towel squeeze out excess liquid put in bowl add garlic and season and mix well.

  • 5.

    Shape potato mixture into flat discs – wash watercress and prep for serving.

  • 6.

    Heat oil in frying pan and start to fry burgers.

  • 7.

    Heat oil and butter in another pan and start to fry potatoes.

  • 8.

    Once burgers cooked, remove from frying pan and keep warm.

  • 9.

    Fry off mushrooms in pan - Add white wine, deglaze the pan, allow wine to reduce.

  • 10.

    Season; add mustard and crème Fraiche, stir together keep sauce warm

  • 11.

    Dish up Main.

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