Tarragon has a slightly aniseed flavour which adds something special to these burgers and are a great alternative to traditional burgers. You could liken the flavour a bit to liquorice. If you want an even more intense flavour then mix half and half with fresh and dried tarragon. It is very much a seasonal herb in the UK if you want it fresh.

I tend to make the recipe without the tarragon then split the mixture and add the tarragon to half. That way there are some plain burgers for those who are not so keen on the herby flavour.

Chicken and Tarragon Burgers

Tarragon gives a slight aniseed flavour to the chicken, try and use fresh tarragon if possible.
Prep Time 10 minutes
Cook Time 10 minutes
Course Main Course
Servings 8 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


  • 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
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Keyword bacon, breadcrumbs, Chicken, garlic, Poultry, tarragon