Serve with: Parslied new potatoes and a frisée salad with goat cheese. Dessert: Pineapple sorbet with sliced strawberries.
Recipe information
Yield
Makes 4 servings
Ingredients
Preparation
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. Form mixture into eight 1/2-inch-thick patties. Sprinkle with 1/4 cup stuffing, pressing to adhere. Turn over and repeat.
Step 2
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. Transfer burgers to plate and tent with foil.
Step 3
Add 2 tablespoons oil and 3 tablespoons lemon juice to skillet. Bring to boil, scraping up browned bits. Season with salt and pepper and drizzle over burgers.
