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Ingredients
Burgers:
- 400 g (13 oz) lean ground chicken
- 2 or 3 green onions, thinly sliced (green part only)
- 1 egg
- 75 ml (5 tbsp) breadcrumbs
- 2 ml (1/2 tsp) Cajun spices
- 5 ml (1 tsp) dried tarragon
- Tabasco sauce
- Salt and freshly ground black pepper
- 4 cornbread kaiser rolls (or any other bun)
- 4 slices of Emmenthal cheese
- 1 tomato, sliced
- A few leaves of iceberg lettuce
Sauce :
- 60 ml (4 tbsp) mayonnaise
- 45 ml (3 tbsp) plain yogurt
- 5 ml (1 tsp) Dijon mustard
- 5 ml (1 tsp) tomato paste
- 5 ml (1 tsp) Worcestershire sauce
- 2 ml (1/2 tsp) garlic powder
- 2 ml (1/2 tsp) Cajun spices
- 2 ml (1/2 tsp) dried tarragon
- 2 ml (1/2 tsp) onion powder
Preparation
- In a bowl, mix together all the sauce ingredients. Stir well.
- Refrigerate for at least 30 minutes.
- Preheat the barbecue to maximum heat or at least 260°C (500°F).
- In a bowl, combine the ground chicken with the green onion, egg, breadcrumbs and seasonings.
- Mix by hand until all ingredients are well combined. (Wet your hands with cold water to prevent the mixture from sticking.)
- Shape into 4 patties, 120 g (4 oz) each.
- Brush clean and oil the barbecue.
- Grill the patties, covered, for 4 to 5 minutes.
- With a spatula, flip the patties over and cook for 2 to 3 minutes, still covered.
- Top each patty with a slice of cheese, cover and cook for 2 minutes, or until the cheese is melted.
- Toast the buns lightly.
- Brush the inside of each bun generously with the sauce.
- Assemble the burgers, adding the slices of tomato and lettuce.
- Serve immediately with sweet potato fries.
