1 Video | Photo: Provencal Chicken Burgers With Pissaladiere Topping Recipe
Here, the burgers are made to carry the flavor of a traditional French sausage. The burgers are then topped with cheese, caramelized onions with olive and anchovy - the topping of my favorite tart. Ooo-la-la!
Ingredients
- 2 tablespoons extra-virgin olive oil, divided
- 1 tablespoon butter
- 2 large onions, very thinly sliced
- Salt and freshly ground black pepper
- 1/3 cup pitted chopped black olives, nicoise or kalamata,
- 1 tablespoon anchovy paste
- 2 pounds ground chicken
- 1 tablespoon dried herbes de Provence
- 1 teaspoon fennel seed
- 2 teaspoons lemon zest
- 2 cloves garlic, minced or finely chopped
- 4 slices Swiss cheese
- 4 crusty rolls, split and lightly toasted
- 4 red or green lettuce leaves
- Potato chips, for serving
Directions
Combine 1 tablespoon olive oil and butter in a skillet over medium heat. Add onions to the pan, season with salt and pepper and cook 20 minutes to caramelize then stir in olives and anchovy paste and cook 2 minutes more. Remove from stove.
While the onions cook, combine chicken with herbes de Provence, fennel seed, lemon zest, garlic, salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Form 4 patties and cook 6 minutes on each side. Melt the Swiss cheese on each burger the last 2 minutes of cook time. Loosely tent the burgers under foil to melt the cheese. Serve the burgers on buns topped with lettuce and caramelized onion topping. Serve with potato chips alongside.
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By coletteck8
on September 30, 2011
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This was fantastic. I made just as stated but without the olives and anchovy paste since I didn't have any on hand. It was so simple to make but makes for a great change and an elegant looking dinner. Both my husband and teen daughter raved over it. will definitely add this to our dinners from now on.
By Southerner in Ohio
on March 16, 2011
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Vive' le France! I didn't have anchovy paste or olives or herbs de Provence. I mixed ground turkey with the garlic, fennel, and a few dashes of basil, marjoram, rosemary, sage and thyme. I put the carmelized onions on top the burger and served on light toast. Might be very good with light rye, slightly toasted. Applesauce and cinnamon are good alongside.
By blachow599_12906319
Clarkston, 62
on June 01, 2010
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I loved the texture and flavor of the chicken burger, but I like mine with a little more "kick" to it. I added Digon mustard to the bun and that helped. Maybe next time I will add a little mustard to the mixture also.
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