Best 3 French Tarragon Burgers Recipes

Indulge in a delightful culinary journey with our enticing French tarragon burgers, a harmonious blend of classic flavors and modern flair. Savor the juicy, succulent beef patties, expertly seasoned with an aromatic blend of herbs and spices, then delicately coated in a crispy, golden-brown crust. The exquisite combination of tarragon, garlic, and shallots adds a burst of freshness and complexity, elevating these burgers beyond the ordinary. Accompany your patties with a medley of toppings, such as tangy blue cheese, crumbled bacon, and crisp lettuce, all nestled within soft, fluffy buns. Dive into the symphony of flavors as you bite into these delectable burgers, a true testament to the art of burger craftsmanship.

In addition to the classic French tarragon burger, this article presents a tantalizing array of burger variations, each offering a unique gustatory experience. Embark on a culinary adventure with the bacon and blue cheese burger, where the smoky, savory flavors of bacon and the tanginess of blue cheese create a harmonious balance. For those seeking a vegetarian delight, the black bean and sweet potato burger offers a hearty, protein-packed alternative, bursting with vibrant flavors and textures. And for a taste of the Mediterranean, the Greek lamb burger tantalizes with its succulent lamb patty, complemented by a zesty tzatziki sauce and fresh Mediterranean herbs.

Explore the world of gourmet burgers with our curated collection of recipes, each promising an unforgettable dining experience. Treat yourself and your loved ones to these delectable creations, and discover the joy of crafting exceptional burgers that elevate the art of grilling.

Check out the recipes below so you can choose the best recipe for yourself!

STEAKBURGER WITH TANGY CARAMELIZED ONIONS AND HERB BUTTER

Steakburger with Tangy Caramelized Onions and Herb Butter image

This luxe burger gets its umami-packed richness from dry-aged steak. Yep, you read that right, we grind beautiful steaks to make a burger. One bite of the juicy patty, steak sauce-flavored onions, and rich herb butter (inspired by Béarnaise sauce, a classic steak condiment) and you'll know it's worth every penny.

Provided by Rhoda Boone

Categories Flaming Hot Summer Summer Hamburger Grill Backyard BBQ Dinner Onion Steak Tarragon Butter Cheese Cheddar Labor Day Peanut Free Tree Nut Free Soy Free

Yield Makes 4 burgers

Number Of Ingredients 23

Ingredients

For the Tangy Caramelized Onions:
2 tablespoons neutral vegetable oil, such as grapeseed
2 medium onions, thinly sliced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons tomato paste
3 tablespoons Worcestershire sauce
2 tablespoons white wine vinegar
2 tablespoons unsalted butter
1 tablespoon light brown sugar
For the Herb Butter (optional):
1/4 cup white wine vinegar
2 tablespoons finely chopped shallot (about 1 small shallot)
1/2 cup (1 stick) unsalted butter, room temperature
1/4 teaspoon kosher salt
1 tablespoon finely chopped tarragon or parsley
For the burger:
1 1/2 pounds dry-aged steak (such as rib-eye or New York strip; 20% fat), coarsely ground
Neutral vegetable oil, such as grapeseed (for grill)
Kosher salt, freshly ground black pepper
4 slices white cheddar cheese
4 brioche or other high-quality hamburger buns
Romaine or green leaf lettuce (for serving)

Steps:

Make the Tangy Caramelized Onions:
Heat oil in a large skillet over medium-high. Add onions, season with salt and pepper, and cook, stirring occasionally, until onions are softened and starting to brown, about 10 minutes.
Reduce heat to medium. Add tomato paste and cook, stirring, until warmed through, about 30 seconds. Add Worcestershire and vinegar, scraping up brown bits on bottom of pan. Stir in butter and brown sugar and continue to cook, adding water by the tablespoonful if skillet starts to dry out, until onions are completely softened and caramelized, 15-20 minutes more. Add 1 Tbsp. water and cook, scraping up brown bits, until incorporated, about 30 seconds. Let cool.
Make the Herb Butter:
Cook vinegar and shallot in a small skillet over medium-high heat, stirring occasionally, until vinegar has reduced and skillet is almost dry, about 3 minutes. Transfer to a small bowl and let cool slightly, about 5 minutes.
Place butter and salt in a medium bowl. Using a fork, mash shallot mixture into butter until incorporated. Gently fold in tarragon or parsley. Chill until ready to use.
Make the burger:
Divide ground steak into 4 portions. Shape into 4"-wide, 3/4"-thick, loosely packed patties. Make a small indentation in the center with your thumb to help keep it flat as it grills. Chill until ready to use.
Prepare a grill or grill pan for medium-high heat; generously oil grates. Generously season patties on both sides with salt and pepper. Grill, indented side down, until lightly charred on the bottom, 2-3 minutes. Flip, top with cheese, and continue to grill to desired doneness, 2-3 minutes more for medium-rare. Transfer burgers to a platter and let rest 5 minutes.
Meanwhile, grill buns until toasted, about 30 seconds. Generously spread cut sides of bun with Herb Butter, if using. Top each bottom bun with lettuce, patty, and 3 Tbsp. caramelized onions, then close burgers.
Do Ahead
Onions can be made 5 days ahead; cover and chill. Butter can be made 3 days ahead; cover and chill. Bring both to room temperature before serving.

TARRAGON CHICKEN BURGERS

Tarragon Chicken Burgers image

These are great as a nice change from beef once in awhile. Low in carbs and really tasty too!You can serve them on a bun, dress them up and put them sliced on a salad, or serve them with rice. It's all up to you! Recipe from Great American Cookbook.

Provided by FLUFFSTER

Categories Chicken Breast

Time 12m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3 tablespoons olive oil, divided
1/4 cup finely chopped onions or 1/4 cup green onion
1 small garlic clove, finely chopped
1 lb ground chicken breast
2 tablespoons chopped fresh parsley
1 teaspoon dried tarragon leaves, crushed
1/4 teaspoon dried thyme leaves, crushed
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper
2 teaspoons all-purpose flour

Steps:

Heat 1 tablespoons olive oil in a skillet over medium-low heat. Add onion and garlic; cook until tender and soft, about 3 minutes.
Meanwhile , combine chicken, parsley, tarragon, thyme, salt and pepper in mixing bowl.
Blend onion mixture with chicken mixture.
Form into 4 patties; dust with flour.
Heat remaining 2 tablespoons of olive oil in clean skillet over medium heat.
Cook until patties are browned on both sides, no pink remains in center and juices run clear.
Note* if ground chicken is unavailable in your area, you can easily grind the chicken in a food processor. Just remember that it doesn't take more than a few pulses to grind the chicken. Too much pulsing will turn it into pate! LOL!

Nutrition Facts : Calories 225.6, Fat 11.6, SaturatedFat 1.8, Cholesterol 65.8, Sodium 221, Carbohydrate 2.5, Fiber 0.3, Sugar 0.5, Protein 26.6

MUSTARD-TARRAGON BURGERS

Mustard-Tarragon Burgers image

A nice change from everyday hamburgers. Grind your leftover holiday turkey and use it in this recipe.

Provided by Millereg

Categories Lunch/Snacks

Time 15m

Yield 14 ounces, 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 lb ground turkey or 1 lb extra lean ground beef
2 tablespoons applesauce
1 1/2 tablespoons minced onions
2 teaspoons ground mustard
1/2 teaspoon tarragon leaf
1/2 teaspoon ground black pepper

Steps:

Preheat broiler or grill.
Combine turkey or ground beef, applesauce, minced onion, mustard, tarragon and pepper in large bowl.
Mix well and shape into 4 patties.
Place patties on lightly greased broiler pan or grill and cook 5 minutes on each side or until turkey burgers are no longer pink in center.
Serve on whole-wheat hamburger buns topped with lettuce and tomato slices, if desired.

Nutrition Facts : Calories 181.3, Fat 9.1, SaturatedFat 2.3, Cholesterol 78.3, Sodium 68.4, Carbohydrate 2.4, Fiber 0.4, Sugar 0.2, Protein 22.7

Tips:

Use fresh tarragon for the best flavor. If you can't find fresh tarragon, you can use 1 teaspoon of dried tarragon.
Don't overmix the burger mixture. Overmixing will make the burgers tough.
Form the burger patties firmly, but don't pack them too tightly. Packing them too tightly will also make the burgers tough.
Cook the burgers over medium heat. Cooking them over too high heat will make them dry and overcooked.
Don't flip the burgers too often. Flipping them too often will make them dry and crumbly.
Let the burgers rest for a few minutes before serving. This will help the juices redistribute and make the burgers more flavorful.

Conclusion:

These French tarragon burgers are a delicious and easy-to-make meal. They're perfect for a summer cookout or a weeknight dinner. The tarragon adds a unique and flavorful twist to the classic burger. So, if you're looking for a new burger recipe to try, give these French tarragon burgers a try. You won't be disappointed.