Chicken and tarragon burgers with sumac grilled asparagus

This week I am bringing you a BBQ special!

I was looking at my main course offerings and thought it was about time I gave you guys something for the grill which would be perfect for the summer. We've just had the hottest day of the year so far here in Ireland and the smells of other people's BBQ's has definitely got me inspired. 

I'm also ridiculously excited to tell you that this recipe now also features on - Ireland's award winning online magazine for food and drink. Check the recipe out there and give it some love and a share. I'll hopefully be contributing another recipe to them in the coming months. 

These are two dishes perfect for the BBQ this summer. Making your own burgers is very easy and means you know exactly what’s going in them. On this occasion there’s no need for egg or breadcrumbs, just the chicken, garlic and onions combine together with the bittersweet anise flavour of the tarragon.

Chicken and tarragon burgers with sumac grilled asparagus | The Flourishing Pantry | healthy eating recipe blog

I actually learned the confidence to do burgers without any added extra from Irish food blogger Indy Power of The Little Green Spoon. I tried her salmon burgers a few months back and was so amazed at how well they hung together. I seem to remember when I was at university trying burgers before and having a total disaster with them crumbling apart in the pan as they fried. Maybe I've just become a better cook in my old age! 

I've done the asparagus with sumac which I have seen so many people on Instagram using. Sumac is made from ground sumac berries and is an essential in Arabic cooking. It's widely available in the spice aisle of the supermarket, I found mine in Donnybrook Fair which is one of the great chains here in Ireland. It adds a tangy, juicy berry flavour to the asparagus.

Chicken and tarragon burgers with sumac grilled asaparagus | The Flourishing Pantry | healthy eating blog

PREP TIME: 45 minutes, including chilling of the burgers
COOK TIME: 8-10 minutes


Sumac grilled asparagus

  • 1 tbsp olive oil for cooking
  • 125g asparagus, woody ends trimmed off
  • 1 tbsp toasted white sesame seeds
  • 1 tsp sumac
  • 1 tbsp dried thyme
  • 2 tbsp toasted flaked almonds
  • ¼ tsp salt
  • Freshly ground pepper to taste 

Chicken and tarragon burgers

  •  1 tbsp olive oil for cooking
  • 2 chicken breasts c. 300g roughly chopped   
  • 2 garlic cloves, crushed
  • 1 tbsp chopped fresh tarragon
  • 1 spring onion, finely chopped
  • Pinch salt and grind of pepper to taste
  • Lemon wedges and baby gem lettuce leaves to serve



Sumac grilled asparagus

1.       To make the sumac spice mix add to a mortar the thyme, sumac and salt and crush with a pestle. Once everything is well combined and an even consistency add the sesame seeds and stir together.

2.       Heat the BBQ or a griddle pan to a medium-high heat. Toss your asparagus in the olive oil and then add to the BBQ/pan for a few minutes until they start to char.

3.       Sprinkle with the spice mix and season with pepper, turning to ensure all asparagus stems are coated. Cook for a further 2 minutes.

4.       Remove from the heat and serve warm, topped with the toasted flaked almonds.


Chicken and tarragon burgers

1.       Add the chopped chicken breasts, crushed garlic, pinch of salt, spring onion and fresh tarragon to a food processor or hand blender bowl and blitz together until combined. Don’t over process – 30-40 seconds should be enough.

2.       Divide the mixture into 4 even amounts and form each of them into a small, flat patty. Place on a plate or tray lined with baking paper and chill for c.30mins to help combine the mixture.

3.       Heat the BBQ or a frying pan to a medium-high heat, adding olive oil if you are using a pan. Remove the patties from the fridge and put them on when the BBQ/pan is hot.

4.       Cook the burgers on each side for approx. 4 minutes, depending on the heat. You can check if they’re cooked through by skewering with a knife in the middle and checking juices run clear and the meat looks done.

5.       Remove from the heat and serve in a baby gem lettuce leaf or a bun with a big squeeze of fresh lemon juice.

Chicken and tarragon burgers with sumac grilled asparagus | The Flourishing Pantry | healthy eating blog
Sumac asparagus | The Flourishing Pantry | healthy eating recipe blog
Chicken and tarragon burgers | The Flourishing Pantry | healthy eating recipes