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Ingredients

4 x 170g chicken breast fillets, chopped
1/3 cup (80g) ricotta
1 tablespoon milk
4 spring onions, trimmed, finely chopped
1 tablespoon chopped fresh tarragon (see note)
1/3 cup (95g) low-fat Greek-style yoghurt
2 teaspoons wholegrain mustard
Olive oil spray
4 crusty bread rolls, split
2 cups mixed salad leaves
2 tomatoes, sliced

Method

Step 1 Place the chicken, ricotta, milk, spring onion and tarragon in a food processor and season with salt and pepper. Pulse briefly until the chicken is evenly minced - don't overmix. Using damp hands, form the mixture into 8 small patties (about 2cm thick), then chill for 10 minutes.
Step 2 Meanwhile, combine the yoghurt with the mustard in a bowl and season.
Step 3 Heat a large non-stick frypan over high heat. Spray with oil, reduce heat to medium, then cook the patties, in batches if necessary, for 4-5 minutes each side until browned and cooked through.
Step 4 To assemble the burgers, fill each roll with salad leaves, tomato, 2 burger patties and yoghurt. Serve immediately.

Chicken and tarragon burgers with mustard yoghurt

How to make Chicken and tarragon burgers with mustard yoghurt

Ingredients

Method