Chicken & Tarragon Burger with White Wine & Mushroom Sauce served on Potato Rosti with Watercress
Put onion, garlic, tarragon and mustard in food processor with chicken – blitz till chopped and combined.
Divide mixture into four portions – shape into burgers – put in chiller.
Peel potatoes and grate using food processor.
Dry potatoes on a tea towel squeeze out excess liquid put in bowl add garlic and season and mix well.
Shape potato mixture into flat discs – wash watercress and prep for serving.
Heat oil in frying pan and start to fry burgers.
Heat oil and butter in another pan and start to fry potatoes.
Once burgers cooked, remove from frying pan and keep warm.
Fry off mushrooms in pan - Add white wine, deglaze the pan, allow wine to reduce.
Season; add mustard and crème Fraiche, stir together keep sauce warm
Dish up Main.
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