French chicken burger

Total Time
15 min
5 min
10 min
What makes this chicken burger French isn't that you'd find it served on a table in France, but that it is seasoned with Dijon mustard, shallots, tarragon and herbes de Provence, the latter a mix of aromatics popular in the south of France in particular. traditionally including rosemary, marjoram, savory and thyme. Some blends of herbes de Provence include lavender or tarragon, though we prefer a blend without lavender in particular, which can taste dusty or musty when added to meats. Tarragon is great with chicken, which is why we've called for its addition here. If your herbes de Provence contains it, you may not need the additional dose. A fun topping for the burgers, keeping to the southern French theme might be some cute cornichons (tiny dill pickles) or a swipe of dark, black olive tapenade for added flavor and color.


98% fat-free uncooked ground chicken breast

1 pound(s)

Dried plain breadcrumbs

2 Tbsp, plain variety

Dijon Mustard

2 Tbsp

Uncooked shallot(s)

1 medium, chopped

Dried tarragon

1 tsp

Herbes de Provence

½ tsp

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground

French bread

2 slice(s), (4 1⁄2-inch-long) each, halved horizontally

Olive oil

2 tsp


1 medium clove(s), halved lengthwise


  1. Spray the broiler rack with nonstick spray; preheat the broiler. Combine the chicken, bread crumbs, mustard, shallot, tarragon, herbes de Provence, salt, and pepper in a medium bowl. Form into 4 oval-shaped burgers, about 1⁄2 inch thick.
  2. Place the burgers on the broiler rack and broil 4 inches from the heat until an instant-read thermometer inserted in the side of each burger registers 165°F, 5–6 minutes on each side.
  3. Meanwhile, brush the bread with the oil and broil, alongside the burgers, until lightly toasted, about 3 minutes. Rub the cut-sides of the garlic over the toasted bread. Top each piece of garlic toast with a burger. Yields 1 burger per serving.