• Ingredients: 31
  • Serves: 4

Chicken burgers with lemon and tarragon with ground chicken breasts, finely chopped onion, finely chopped celery, finely crushed seasoned corn bread stuffing mix, olive oil, fresh lemon juice, chopped fresh tarragon, grated lemon peel, salt, freshly ground pepper.


  • 1 lb. ground chicken breasts
  • 1/3 cup finely chopped onion
  • 1/3 cup finely chopped celery
  • 3/4 cup finely crushed seasoned corn bread stuffing mix
  • 8 tbsps. olive oil
  • 4 tbsps. fresh lemon juice
  • 1 tbsp. chopped fresh tarragon
  • 1 tsp. grated lemon peel
  • 1 tsp. salt
  • 3/4 tsp. freshly ground pepper

Ragù and filling


For condiments

  • 2 limes, cut into wedges
  • 1 head Boston lettuce, leaves separated
  • 12 fresh mint leaves, thinly sliced
  • 3 scallions, thinly sliced crosswise
  • 1/4 cup salted dry roasted peanuts
  • 1 carrot, shredded

For salad

  • Special equipment: an instant-read thermometer



  • Mix of large and tiny white roses and fresias

Berry compote


  1. Step 1 Using fork, blend chicken, onion, celery, 1/4 cup stuffing, 2 tablespoons oil, 1 tablespoon lemon juice, tarragon, lemon peel, salt, and pepper in large bowl.

    For this step you will need

  2. Step 2 Form mixture into eight 1/2-inch-thick patties. Sprinkle with 1/4 cup stuffing, pressing to adhere.
  3. Step 3 Working in 2 batches, heat 2 tablespoons oil in large skillet over medium-high heat. Add patties and cook until brown and cooked through, about 2 1/2 minutes per side.

    For this step you will need

  4. Step 4 Add 2 tablespoons oil and 3 tablespoons lemon juice to skillet. Bring to boil, scraping up browned bits.

    For this step you will need