Herbed Dill Pickle Chicken Burgers With Tarragon Mayonnaise

Herbed Dill Pickle Chicken Burgers
Herbed Dill Pickle Chicken Burgers. Gareth Morgans/Getty Images
    31 mins

These herb and dill pickle filled chicken burgers are a refreshing treat on a warm day. Quick enough for a weeknight meal and delicious enough for cookouts. Just top with tarragon mayonnaise on a toasted bun for a mouthwatering burger experience.

What You'll Need

  • 2 pounds/900 g ground chicken or turkey, or 1 pound/450 g of each
  • 1/2 cup/120 mL finely chopped dill pickles
  • 3 tablespoons/45 mL finely chopped flat leaf parsley
  • 2 cloves garlic, minced
  • 1/2 teaspoon/2.5 mL salt
  • 1/2 teaspoon/2.5 mL chili powder
  • 1/4 teaspoon/1.25 mL freshly ground black pepper
  • Cheese slices (optional)
  • Burger buns
  • For burger topping:
  • 1/2 cup/120 mL low-fat mayonnaise
  • 1 tablespoon/15 mL lemon juice
  • 1 tablespoon/15 mL fresh tarragon, finely chopped
  • salt to taste

How to Make It

1. Prepare tarragon mayonnaise by combining all required ingredients in a small bowl. Cover with plastic wrap and store in fridge until ready to serve burgers.  You can make a day ahead.  Use regular mayonnaise if preferred.

2. Combine chicken, pickles, parsley, garlic, chili powder, and black pepper in a large bowl. Make into 1/2 inch thick patties and place onto well greased baking sheet. 

3. Preheat grill for medium-high heat.

Right before cooking burger patties, oil the grill grates.  It's best to use a large pair of tongs, folded paper towels and a high smoke point oil like avocado or grape seed oil.  Make about 3 passes across grates to ensure a non-stick surface.

4. Place chicken patties onto grate and cook for 7-8 minutes per side or until the internal temperature of patties register 165 degrees F.

5. When burgers are close to done, add cheese on top and melt through (about 1-2 minutes). Remove and serve immediately on top of a toasted bun with tarragon mayonnaise, lettuce, and sliced tomatoes.