French Burgers & French Fries

In a medium bowl, combine the tarragon, lemon zest, olive oil, pickles, salt and black pepper. Mix well. Add the ground chicken, and mix until combined, but do not over-mix.

Divide the mixture into round patties and refrigerate while the grill heats.

Oil a grill or grill pan over medium heat. Grease the grates. When you can hold you hand 4″ above the grates for only a few seconds before it gets too hot, the grill is ready.

Place the burgers on the grill and do not touch them for at least 5 minutes. Close the grill (or loosely drape with foil if you’re using a grill pan indoors).

Flip the burgers, and then divide the sliced Brie on top of each burger. Leave the grill open and continue cooking until the burgers register at least 165°F, about 5 minutes.

Serve the burgers on the sliced baguette with lettuce, mayo, cherry tomatoes, and extra cornichons.

Prep the potatoes by squaring off the sides to make them perfect rectangles (no need to peel them). Then, slice each potato into ¼” planks. Stack the planks, and then slice into ¼” batons that resemble the typical French fry shape.

Set a wire rack in a rimmed baking sheet lined with paper towels.

In a large saucepan, combine the potatoes and oil. Turn the heat to high, and bring the oil up to a boil. Once at a rolling boil, boil for 5 minutes.

Next, gently stir the potatoes to ensure they’re not sticking to the bottom of the pan. Continue to fry another 12-14 minutes, until the exteriors are starting to firm.

Gently stir again, and then fry another 5-10 minutes, until golden brown and crisp. Remove from the oil and place on the wire rack. Sprinkle with salt and serve immediately. Do not make ahead of time.