Recipe information
Yield
4 Servings
Ingredients
1
pound 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
tablespoons olive oil
4
tablespoons fresh lemon juice
1
tablespoon chopped fresh tarragon
1
teaspoon grated lemon peel
1
teaspoon salt
3
/4 teaspoon freshly ground pepper
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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.