Directions
1In a small bowl, mix the ground flaxseed, water, and aquafaba. Set aside for 5 minutes to gel.
2In a large bowl, combine the ground chicken, sea salt, garlic powder, onion powder, dried oregano, minced shallots, and chopped parsley. Add the flaxseed mixture and mix until well combined. Refrigerate the mixture for 10 minutes.
3Make the Tarragon Aioli. Drain the soaked cashews and place them in a food processor or use a hand blender. Add the sea salt, garlic, almond milk, olive oil, and tarragon leaves. Blend on medium speed until smooth. Add a little water, if needed, for a creamier consistency. Refrigerate until ready to use.
4Heat a pan or grill over medium heat and add the olive oil. Form the chicken mixture into 4 large patties. Place the patties in the pan and sear for 5 minutes on each side. Lower the heat to low, cover, and cook for an additional 10 minutes, or until the internal temperature reaches 165°F.
5Remove the patties from the pan and let them rest on a plate for 5 minutes.
6Spoon the Tarragon Aioli over the patties and serve.
7Store leftovers in separate airtight containers in the refrigerator for up to 4 days.
