Home Dishes & Beverages Sandwiches & Wraps Burgers

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.
Cuisine: Europe, Italian
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

Add a Review

Contest Winner

Test Kitchen Approved

Total Time

Prep: 30 min. Cook: 15 min.

Makes

4 servings plus 1/4 cup leftover spread

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.

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

Next Recipe

Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

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 8 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 lightly but thoroughly. Shape into 4 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.

Open-Faced Chicken Avocado Burgers

Ingredients

Directions

Nutrition Facts

Recommended Video

More from Taste of Home