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Open-Faced Chicken Avocado Burgers Recipe

Open-Faced Chicken Avocado Burgers Recipe photo by Taste of Home

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A creamy avocado spread and thick slices of fresh mozzarella and tomato dress up these chicken burgers. They're wonderful with buttered boiled potatoes or a salad. —Lisa Hundley, Aberdeen, North Carolina

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Open-Faced Chicken Avocado Burgers Recipe

Prep: 30 min. Cook: 15 min.

Yield: 4 Servings

30 15 45

Ingredients

1 tablespoon lemon juice
1/4 teaspoon Worcestershire sauce
1/2 medium ripe California Avocado, peeled
1/2 cup mayonnaise
1/4 cup sour cream
4 green onions, coarsely chopped
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
BURGERS:
1/4 cup shredded Parmesan cheese
2 tablespoons prepared pesto
3 garlic cloves, minced
1/4 teaspoon salt
1 pound ground chicken
4 tablespoons olive oil, divided
1/2 pound fresh mozzarella cheese, cut into 4 slices
4 slices Italian bread (3/4 inch thick)
2 cups fresh arugula or baby spinach
8 slices tomato
1/4 teaspoon dried basil
1/4 teaspoon pepper

Directions

In a blender, combine the first eight ingredients; cover and process until smooth. Chill until serving. For burgers, in a small bowl, combine the Parmesan cheese, pesto, garlic and salt. Crumble chicken over mixture and mix well. Shape into four patties.
In a large skillet over medium heat, cook burgers in 2 tablespoons oil for 5-7 minutes on each side or until a thermometer reads 165° and juices run clear. Top with cheese; cover and cook 1 minute longer.
Meanwhile, brush bread with remaining oil; place on a baking sheet. Broil 3-4 in. from the heat for 1-2 minutes on each side or until toasted.
Spread each slice of toast with 2 tablespoons avocado spread (refrigerate remaining spread for another use). Top with arugula, a burger and sliced tomato. Sprinkle with basil and pepper. Yield: 4 servings plus 1/4 cup leftover spread.

Cooking for 2: Open-Faced Chicken Avocado Burgers for Two

Nutritional Facts 1 burger equals 723 calories, 55 g fat (17 g saturated fat), 136 mg cholesterol, 849 mg sodium, 22 g carbohydrate, 3 g fiber, 35 g protein.

Originally published as Open-Faced Chicken Avocado Burgers in Taste of Home June/July 2010, p53

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Open-Faced Chicken Avocado Burgers

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Reviewed on May. 04, 2012 by BeckyLynn65

My whole family loved this!!! The only thing I did different was I used fat free mayo and sour cream plus I omitted the salt. Will be making this again and again!!

Reviewed on Dec. 15, 2011 by jeshaagsma

This recipe is great! All I had was ground pork, and they turned out wonderfully! I love the avocado sauce and used the leftovers for sandwiches and even as a holandaise sauce substitute on an open faced egg sandwich...soo yummy!

Reviewed on Jul. 07, 2011 by Starfire5

OMG! I made these last night and they were fabulous! Amazing taste!

Reviewed on Nov. 08, 2010 by larkendra

My 4 and 1 year old ate these.

Reviewed on Aug. 25, 2010 by jillio55

This is soooo good! It has become one of my favorites to make.

Reviewed on Aug. 10, 2010 by taffy45431

Fantastic! Never had chicken burgers taste this good - usually bland and not very tasty. This exceeded our expectations and will definitely make them again.

Reviewed on Jul. 19, 2010 by GRAMRN6

I was so surprised when my entire family gave this recipe the highest rating ever. They all agreed they want this again and again!! The flavors blended together so well and the presentation was wonderful. Thank you for such a true winner!!!!

Reviewed on Jul. 18, 2010 by pettengill

One word...yum! This chicken burger could easily be placed between a nice toasted bulky roll for easier consumption.

Reviewed on Jul. 13, 2010 by rachelayne

these burgers were delicious! I will definately make them again and I have been using the extra avocado sauce on all my lunch time sandwiches. Wonderful!

Reviewed on Jun. 27, 2010 by kheer

This was a great change to burgers. I couldn't find ground chicken so I used turkey and it was wonderful! I've made it twice.

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