Chicken and tarragon burgers

This is an extremely tasty recipe for chicken burgers and always goes down well. I tend to mix the burgers without the herbs and divide into two and then add the tarragon to one half. This way anyone who doesn’t like herbs can have plain chicken burgers. They are delicious served on a bread roll with a generous helping of salad leaves.
30 minutes
20 minutes
about 6 burgers


  • 4 large chicken breasts
  • 4-5 rashers bacon (preferably streaky)
  • 2 garlic cloves crushed
  • bunch of spring onions
  • 2 tbsp fresh tarragon, finely chopped
  • roughly 2 cups fresh breadcrumbs (adjust to taste)
  • olive oil


  1. Chop the bacon and chicken breasts and mix together. Pass through a mincer or alternatively use a food processor to roughly chop. In a bowl, mix together the chicken and bacon mixture with the rest of the ingredients except the olive oil. mix thoroughly.Using a burger press, form the paste into burgers, or, if you wish, shape them with your hands. Chill in the fridge for an hour as this helps them to stay together. Brush with olive oil and place on a cleaned and oiled barbecue grill. Cook for around 15 minutes turning only once the meat has started to cook through. Make sure the chicken is fully cooked and serve hot

Barbecue, Street Food and Outdoor Eating