Combine ground chicken, chopped shallots, Dijon mustard, chopped mushroom, diced Havarti, salt and pepper, and a drizzle of extra-virgin olive oil. Mix thoroughly. Score the meat with your hand marking 4 equal portions. Form each portion into large 1-inch thick patties.
Preheat a non stick skillet over medium-high heat. Drizzle extra-virgin olive oil over the patties and place them in the hot skillet. Cook 6 minutes per side until the patties are firm to the touch and cooked through.
While the burgers are cooking prepare the herb caper sauce. In a small bowl, combine the sour cream, chopped dill and capers then season with salt and pepper.
Split the rolls or buns. Place the burgers on the bun bottoms. Top with sliced red onion and a heaping spoonful of herb-caper dressing slathered across the bun tops. Fancy potato chips finish the plate!
