Provencal Chicken Burgers With Pissaladiere Topping

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This is a great tasty recipe... one of Rachel's best IMO. I can't believe though that someone would make this without the OLIVES or ANCHOVY... that's missing the whole point! Otherwise all you have left is a chicken burger with swiss and onions... :( Spread the rolls with a little Dijon helps the flavor, and moistens things a bit.

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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.

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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.

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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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Good. Just plain good.

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So juicy and bursting with flavor! My husband was amazed he didn't have to slather it with ketchup.

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I made these burgers last night and followed the recipe exactly. I had just bought new herbs de provence, and wanted to use them in a recipe. My herbs were heavy on the fennel, and this recipe called for an additional teaspoon of fennel seed. It was way too much fennel for our tastes, and we love spicy and savory flavors. The onion mixture was sort of strange too. The caramelized onions were somewhat sweet, and the anchovies and olives - which I normally love - combined to make a mildly unpleasant smell. I served the burgers on toasted ciabatta rolls, and the swiss cheese made the burgers a little more palatable. All in all this was just OK. I will probably never make it again.

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I made this burger tonight for my husband and me, and it was wonderfull! Excellent topping with the onions, olives, and anchovy paste. Next time I will probably use ground turkey because I think they will be a little more moist. Instead of using store bought potato chips, I used Sunny Anderson's recipe for rosmary chips and it was perfect! Will definitely be making this again!

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I have never heard of, never mind tried using, ground chicken. I was surprised to find some in the grocery store. After reading some reviews, I might try it with ground turkey next time. This time around, I followed the recipe carefully (the recipe on here says to measure the herbs. I did not measure.

I thought the combination of flavors was amazing. I will make this sandwich again for sure.

Halfway through eating my sandwich, I decided to open it up again and add some Dijon mustard to the top of the bun. Even better!

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I made this recipe exactly as written with one exception: I added 2 more cloves of garlic to the ground chicken. The topping was really tasty and the burgers were delicious. I served the burgers with melted Swiss cheese and the onion topping on a toasted Kaiser roll. Wow. This is now my go-to burger for the summer.