Chicken and Tarragon Burgers Recipe with Sumac Grilled Asparagus from The Flourishing Pantry
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Chicken and Tarragon Burgers Recipe with Sumac Grilled Asparagus from The Flourishing Pantry

These are two dishes perfect for the BBQ this summer. Making your own burger recipe is very easy and means you know exactly what’s going in them. On this occasion there’s no need for egg or breadcrumbs, just the chicken, garlic and onions combine together with the bittersweet anise flavour of the tarragon.

Sumac is an essential in Arabic cooking and widely available in the spice aisle of the supermarket, I found mine in Donnybrook Fair. It adds a tangy, juicy berry flavour to the asparagus.

Serves 2


Sumac Grilled Asparagus
1 tbsp olive oil for cooking
125g asparagus, woody ends trimmed off
1 tbsp toasted white sesame seeds
1 tsp sumac
1 tbsp dried thyme
2 tbsp toasted flaked almonds
¼ tsp salt
Freshly ground pepper to taste

Chicken and Tarragon Burgers
1 tbsp olive oil for cooking
2 chicken breasts c. 300g roughly chopped
2 garlic cloves, crushed
1 tbsp chopped fresh tarragon
1 spring onion, finely chopped
Pinch salt and grind of pepper to taste
Lemon wedges and baby gem lettuce leaves to serve


Sumac Grilled Asparagus
1. To make the sumac spice mix add to a mortar the thyme, sumac and salt and crush with a pestle. Once everything is well combined and an even consistency add the sesame seeds and stir together.
2. Heat the BBQ or a griddle pan to a medium-high heat. Toss your asparagus in the olive oil and then add to the BBQ/pan for a few minutes until they start to char.
3. Sprinkle with the spice mix and season with pepper, turning to ensure all asparagus stems are coated. Cook for a further 2 minutes.
4. Remove from the heat and serve warm, topped with the toasted flaked almonds.

Chicken and Tarragon Burgers
1. Add the chopped chicken breasts, crushed garlic, pinch of salt, spring onion and fresh tarragon to a food processor or hand blender bowl and blitz together until combined. Don’t over process – 30-40 seconds should be enough.
2. Divide the mixture into 4 even amounts and form each of them into a small, flat patty. Place on a plate or tray lined with baking paper and chill for c.30mins to help combine the mixture.
3. Heat the BBQ or a frying pan to a medium-high heat, adding olive oil if you are using a pan. Remove the patties from the fridge and put them on when the BBQ/pan is hot.
4. Cook the burgers on each side for approx. 4 minutes, depending on the heat. You can check if they’re cooked through by skewering with a knife in the middle and checking juices run clear and the meat looks done.
5. Remove from the heat and serve in a baby gem lettuce leaf or a bun with a big squeeze of fresh lemon juice.

Tip: Add a tablespoon of Dijon mustard to the burger mix in step one for a spicy twist

Burgers Recipe 1


Flourishing Pantry Bio Vicky is the writer behind The Flourishing Pantry, a blog and recipe collection for people in search of a healthier way to nourish themselves. In an online world that has become increasingly shouty about what to eat, Vicky searches for the answers to great gut health, whilst developing healthy and nutritious meals inspired by her discoveries online.

She’s not an expert – she’s just like you, trying to make sense of it all and eat well for life. The Flourishing Pantry has been nominated in the Free From category of the Health Bloggers Award 2017.

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