Open-Faced Chicken Avocado Burgers

Name: Open-Faced Chicken Avocado Burgers
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings plus 1/4 cup leftover spread.
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

To dress up each chicken avocado burger, spread the Italian bread with creamy mayo and top with thick slices of fresh mozzarella and tomato. Serve with buttered boiled potatoes or a salad. —Lisa Hundley, Aberdeen, North Carolina.

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

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 until a thermometer reads 165° and juices run clear, 5-7 minutes on each side . 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 until toasted, 1-2 minutes on each side.
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.

Nutrition Facts

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

Originally published as Open-Faced Pesto-Chicken Burgers with Creamy Avocado Spread in Taste of Home June/July 2010

Reviews

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Average Rating:

Aidenmaddiemom

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.
shecooksalot

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!!!!
swinny

Aug 11, 2013

Delish!!!!!
heatherjoreed

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!
Wildflour

Aug 6, 2013

ABSOLUTELY FABULOUS!
BeckyLynn65

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!!
jeshaagsma

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!
Starfire5

Jul 7, 2011

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

Nov 8, 2010

My 4 and 1 year old ate these.
jillio55

Aug 25, 2010

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