Title: Tarragon-Mustard Burgers
Categories: Entree Poultry
Yield: 4 Servings
| 1 1/4 | lb | Chicken or turkey, ground |
| 2 | ts | Tomato paste |
| 1/2 | ts | Tarragon, dried |
| 4 | x | Tomato slices |
| 3 | x | English muffins, split & toa |
| 1 | | Recipe tarragon mustard sauc |
| 1 1/2 | tb | Butter or margarine |
| 1 1/2 | tb | Dijon mustard |
| 1 | tb | Vinegar, tarragon |
| 1/4 | c | Sour cream, light |
| 1/4 | ts | Tarragon, dried |
| | | Salt, kosher, add to taste |
| | | Black pepper, ground, add to |
| | | Pepper, red, ground, add to |
Prepare grill or preheat broiler. In medium bowl, combine chicken or
turkey, tomato paste, tarragon, salt & pepper. Form into 4 - 5 burgers and
grill or broil 4 - 6 minutes on each side until burgers are cooked through
and spring back to the touch. Place a slice of tomato and a burger on top
of each muffin half. Top with warm Tarragon-Mustard sauce (recipe below).
serve, garnished with sprigs of fresh tarragon if desired. TARRAGON-MUSTARD
SAUCE: In top of double boiler blend, 1-1/2 Tbsp butter, 1-1/2 Tbsp Dijon
mustard. Remove from heat; add 1 Tbsp tarragon vinegar. Stir in 1/4 cup
light sour cream and 1/4 tsp dried tarragon leaves. Season to taste with
salt, ground black and ground red pepper to taste. From the collection of
Chuck Rippel Source: The Collection of Chuck Ripple