I think for many of us tarragon is a forgotten herb. I wanted to try something different and I haven’t had it in years so I grabbed some fresh tarragon at the local grocery store. While it traditionally pairs best with chicken or fish, or used in french cuisine, I wanted a burger. So shallot tarragon burger we did. It totally hit the spot and was a refreshing and different spin on the normal burger.
If you’ve never had tarragon before it has a loud flavor reminiscent of fennel or licorice. You can find it in dried form, but it’s an herb that is much better fresh as the dried variety lacks flavor.
According to The Flavor Bible, Tarragon matches well with:
- acidic foods and flavors
- fennel bulb
- French cuisine
It should not be paired with oregano, rosemary, sage, savory or used in sweet dishes or desserts.
Shallot Tarragon Burger (Paleo, AIP)
- 1 lb grassfed ground beef
- 1 TBS fresh thyme
- 2 TBS fresh parsley
- 1 TBS fresh tarragon
- 1 tsp himalayan pink salt
- 1/2 tsp pepper (omit for AIP)
- 2 tsp Primal Kitchen avocado oil, divided
- 4 shallots, sliced
- Using your hands combine ground beef, thyme, parsley, tarragon, salt, and pepper in a medium bowl. Form into four loose patties approximately 1.5 inches thick.
- Heat 1 tsp avocado oil in a large cast iron skillet or grill pan over medium high heat and 1 tsp of oil in a medium skillet over medium low.
- Sear burger for ~1 minute a side and then reduce heat to medium. Cook for another 3-5 minutes per side.
- While the burgers are cooking add the shallots to the skillet and saute 3-5 minutes until translucent and fragrant. Serve shallots over burger patty on a bed of spinach or in a lettuce wrap.