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Open-Faced Chicken Avocado Burgers

 Open-Faced Chicken Avocado Burgers
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
4 ServingsPrep: 30 min. Cook: 15 min.

Ingredients

  • 1 tablespoon lemon juice
  • 1/4 teaspoon Worcestershire sauce
  • 1/2 medium ripe 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

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Open-Faced Chicken Avocado Burgers (continued)

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.
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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.