Provencal Chicken Burgers with Pizzaladiere Topping

  • Preparation Time15 mins
  • Cooking Time35 mins
  • Serves4
  • DifficultyEasy
30ml extra-virgin olive oil, divided
4 red or green lettuce leaves
4 crusty rolls, split and lightly toasted
4 slices Swiss cheese
2 cloves garlic, minced or finely chopped
2 teaspoons lemon zest
1 teaspoon fennel seed
1 tablespoon dried herbes de Provence
900g chicken mince
1 tablespoon anchovy paste
35g pitted chopped black olives, nicoise or kalamata
Salt and freshly ground black pepper
2 large onions, very thinly sliced
12g butter
Potato crisps, for serving
1) Combine 15ml 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 place StateProvence, fennel seed, lemon zest, garlic, salt and pepper. Heat 15ml 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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