-
1
In a medium bowl, combine the tarragon, lemon zest, olive oil, pickles, salt and black pepper.
-
2
Mix well.
-
3
Add the ground chicken, and mix until combined, but do not over-mix.
-
4
Divide the mixture into round patties and refrigerate while the grill heats.
-
5
Oil a grill or grill pan over medium heat.
-
6
Grease the grates.
-
7
When you can hold you hand 4 above the grates for only a few seconds before it gets too hot, the grill is ready.
-
8
Place the burgers on the grill and do not touch them for at least 5 minutes.
-
9
Close the grill (or loosely drape with foil if youre using a grill pan indoors).
-
10
Flip the burgers, and then divide the sliced Brie on top of each burger.
-
11
Leave the grill open and continue cooking until the burgers register at least 165 degrees F, about 5 minutes.
-
12
Serve the burgers on the sliced baguette with lettuce, mayo, cherry tomatoes, and extra cornichons.
-
13
Prep the potatoes by squaring off the sides to make them perfect rectangles (no need to peel them).
-
14
Then, slice each potato into 1/4 planks.
-
15
Stack the planks, and then slice into 1/4 batons that resemble the typical French fry shape.
-
16
Set a wire rack in a rimmed baking sheet lined with paper towels.
-
17
In a large saucepan, combine the potatoes and oil.
-
18
Turn the heat to high, and bring the oil up to a boil.
-
19
Once at a rolling boil, boil for 5 minutes.
-
20
Next, gently stir the potatoes to ensure theyre not sticking to the bottom of the pan.
-
21
Continue to fry another 12-14 minutes, until the exteriors are starting to firm.
-
22
Gently stir again, and then fry another 5-10 minutes, until golden brown and crisp.
-
23
Remove from the oil and place on the wire rack.
-
24
Sprinkle with salt and serve immediately.
-
25
Do not make ahead of time.
