Herbed Dill Pickle Chicken Burgers With Tarragon Mayonnaise

Herbed Dill Pickle Chicken Burgers
Herbed Dill Pickle Chicken Burgers. Gareth Morgans/Getty Images
  • Total: 31 mins
  • Prep: 15 mins
  • Cook: 16 mins
  • Yield: 6 to 8 burgers (6-8 servings)

These herb and dill pickle filled chicken burgers are a refreshing treat on a warm day. Quick enough for a weeknight meal and delicious enough for cookouts. Just top with tarragon mayonnaise on a toasted bun for a mouthwatering burger experience.


  • 2 pounds ground chicken (or turkey or 1 pound of each)
  • 1/2 cup dill pickles (finely chopped)
  • 3 tablespoons parsley (finely chopped)
  • 2 cloves garlic (minced)
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon black pepper
  • Optional: cheese slices
  • 6 to 8 burger buns
  • For Burger Topping:
  • 1/2 cup mayonnaise
  • 1 tablespoon lemon juice
  • 1 tablespoon tarragon (fresh and finely chopped)
  • salt to taste

Steps to Make It

  1. Prepare tarragon mayonnaise by combining all required ingredients in a small bowl. Cover with plastic wrap and store in fridge until ready to serve burgers.  You can make a day ahead.  Use regular mayonnaise if preferred.

  2. Combine chicken, pickles, parsley, garlic, chili powder, and black pepper in a large bowl. Make into 1/2 inch thick patties and place onto well greased baking sheet. 

  3. Preheat grill for medium-high heat. Right before cooking burger patties, oil the grill grates.  It's best to use a large pair of tongs, folded paper towels and a high smoke point oil like avocado or grape seed oil.  Make about 3 passes across grates to ensure a non-stick surface.

  4. Place chicken patties onto grate and cook for 7-8 minutes per side or until the internal temperature of patties register 165 degrees F.

  5. When burgers are close to done, add cheese on top and melt through (about 1-2 minutes). Remove and serve immediately on top of a toasted bun with tarragon mayonnaise, lettuce, and sliced tomatoes.

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