Peel and finely dice the shallots and garlic. Pick the leaves from the tarragon and roughly chop.
Toast the fennel seeds in a dry pan over a medium heat for a minute or until they just begin to colour and then crush in a pestle and mortar.
Place the chicken breasts in a food processor and pulse until you have a coarse mixture.
Remove from the food processor and stir in the shallots, tarragon, mustard, fennel seeds and season with salt and pepper. Combine well with your hands and then add the breadcrumbs, adding a tablespoon of water if the mix is too dry.
Shape the mix in to 6 patties of approximately 150 grams in weight. Chill in a tray or plate in the fridge until ready to cook.
Mix the egg yolks with the mustard, vinegar and seasoning. Drizzle the oil very slowly, whisking constantly. Continue whisking and adding the oil until the mixture thickens and you have a thick mayonnaise. Check the seasoning and add a squeeze of lemon juice.
Preheat the oven to 200'C.
Wash the potatoes and then cut into wedges. Place the wedges in a baking tray and season with Maldon sea salt. Drizzle with oil, strip the leaves from the rosemary and add the rosemary to the potatoes along with the garlic cloves. Place in the oven and cook for 45 minutes or until golden brown. Turn half way through so that the wedges colour on both sides.
Heat a frying pan until hot and add a splash of oil. Fry the chicken burgers on both sides until golden brown. Transfer to the oven and cook for 10 to 12 minutes or until cooked through.
Whilst the burgers are cooking slice the tomatoes and toast the burger bun.
Spread the mayonnaise on both sides and add a slice of the tomato and a few sprigs of rocket. Place the burger inside and serve alongside the potato wedges and the remaining mayonnaise.
«The chicken breast in this recipe can be replaced with another white meat like turkey. Vary the flavours and experiment by adding some sage and finely diced apple.»