Tarragon-Mustard Burgers

Bored of the same old beef burger? These ground chicken patties are about to shake up your grill game.

A touch of tomato paste keeps the meat moist while tarragon adds that subtle anise kick that pairs so well with poultry.

But the real star is the sauce: butter, Dijon mustard, tarragon vinegar, and light sour cream melted together into a warm, tangy drizzle that makes every bite sing.

Served open-faced on toasted English muffins with a thick tomato slice, it’s a burger that feels indulgent without the heavy aftermath.

Variations

• Turkey swap: Ground turkey works identically here. Go for dark meat ground turkey for extra juiciness.
• Bun upgrade: Brioche buns or pretzel rolls work if you want a more traditional burger feel.
• Spice it up: Add a pinch more red pepper flakes to the sauce for a version with real heat.

Kitchen Tips

• Don’t overwork the meat when forming patties. Ground chicken compacts easily and you’ll end up with dense pucks instead of juicy burgers.
• Cook until they spring back to the touch. Ground poultry must be cooked through, but a meat thermometer reading 165F is your safest bet.