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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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Open-Faced Chicken Avocado Burgers Recipe

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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
TOTAL TIME: Prep: 30 min. Cook: 15 min.
MAKES:4 servings
TOTAL TIME: Prep: 30 min. Cook: 15 min.
MAKES: 4 servings

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

Nutritional Facts

723 calories: 1 each, 55g fat (17g saturated fat), 136mg cholesterol, 849mg sodium, 22g carbohydrate (3g sugars, 3g fiber), 35g protein .

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Open-Faced Chicken Avocado Burgers in Taste of Home June/July 2010, p53

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.


Reviews for Open-Faced Chicken Avocado Burgers

AVERAGE RATING
(17)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Aidenmaddiemom
Reviewed Sep. 22, 2014

"This was such a delicious variation on the typical burger! The burgers were moist and flavors were delicious. I used regular buns and serve open faced."

MY REVIEW
shecooksalot
Reviewed Mar. 18, 2014

"While my family really liked these (even my picky child), I think next time I'll use ground turkey and just serve on a regular bun. The flavors that go into the burgers themselves are great!!!! I'm still on the fence about the avocado sauce. Regardless, it was a great variation on burgers!!!!"

MY REVIEW
swinny
Reviewed Aug. 11, 2013

"Delish!!!!!"

MY REVIEW
heatherjoreed
Reviewed Aug. 6, 2013

"I always read reviews but have never entered my own but after having these tonight I had to let you know that these were INCREDIBLE! They made a permanent spot in the cook book!"

MY REVIEW
Wildflour
Reviewed Aug. 6, 2013

"ABSOLUTELY FABULOUS!"

MY REVIEW
BeckyLynn65
Reviewed May. 4, 2012

"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!!"

MY REVIEW
jeshaagsma
Reviewed Dec. 15, 2011

"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!"

MY REVIEW
Starfire5
Reviewed Jul. 7, 2011

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

MY REVIEW
larkendra
Reviewed Nov. 8, 2010

"My 4 and 1 year old ate these."

MY REVIEW
jillio55
Reviewed Aug. 25, 2010

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

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