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Chicken burgers with tarragon mayo

Chicken burgers with tarragon mayo

Fragrant tarragon mayonnaise is the star of this simple supper, which puts ready-made ingredients to good use.

5 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare5 mins
  • Cook25 mins
  • Total time30 mins

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  • 505g pack Essential Breaded Chicken Steaks
  • 500g pack frozen sweet potato oven chips
  • ½ x 20g pack tarragon, leaves picked and finely chopped
  • 5 tbsp light mayonnaise
  • 90g wild rocket
  • ½ unwaxed lemon, zest and juice
  • 4 brioche buns, halved
  • 1 Essential Slicing Tomato, thinly sliced


  1. Preheat the oven to 200°C, gas mark 6. Put the chicken steaks on one large baking tray and the chips on another. Bake for 22-24 minutes until the chicken is cooked through and no pink meat remains.

  2. Meanwhile, in a small bowl, combine the tarragon and mayonnaise with 1 tbsp cold water. Season, then set aside. In another bowl, mix together the rocket, lemon zest and juice; season.

  3. Toast the cut sides of the buns in a hot frying pan or under the grill. Spread 1 half of each with a spoonful of tarragon mayo, then layer up with the chicken, tomato, rocket and bun tops. Serve with the chips

Cook’s tip


Blend leftover tarragon into a pesto, stir into a creamy sauce for pork, or infuse in a sugar syrup to serve with tonic water.


Typical values per serving when made using specific products in recipe


2,951kJ/ 706kcals



Saturated Fat












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5 out of 5 stars1 rating