Subtle flavours. Was expecting a little more flavour boost but nice anyway. Enjoyed by whole family. We used pre-minced chicken and dried tarragon. Delicious!
INGREDIENTS
1 tbsp chopped fresh tarragon
1 tbsp milk
2 tsps wholegrain mustard
1/3 cup Greek-style yoghurt
1/3 cup ricotta
4 chicken breast fillets, chopped
4 spring onions, trimmed, finely chopped
4 crusty bread rolls, split
2 cups mixed salad leaves
2 tomatoes, sliced
Olive oil spray
DIRECTIONS
1. 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, chill for 10 min.
2. Meanwhile, combine the yoghurt with the mustard in a small bowl and season.
3. 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.
4. To assemble the burgers, fill each roll with salad leaves, tomato, 2 burger patties and yoghurt. Serve 4.
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