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