Chicken And Egg Salad

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!
Directions for: Provencal Chicken Burgers With Pissaladiere Topping

Ingredients

2 Tbsp extra-virgin olive oil, divided

1 Tbsp butter

2 large onions, very thinly sliced

Salt and freshly ground black pepper

cup pitted chopped black olives, nicoise or kalamata

1 Tbsp anchovy paste

2 lb(s) ground chicken

1 Tbsp dried herbes de Provence

1 tsp fennel seed

2 tsp lemon zest

2 cloves garlic, minced or finely chopped

4 slices Swiss cheese

4 crusty rolls, split and lightly toasted

4 leaves red or green lettuce

Potato chips, for serving

Directions

1. 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.

2. 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.

See more: Chicken, Fish, Cheese, Lunch, Herbs, Main, Olives