Open-Faced Chicken Avocado Burgers

Photo by Joanmarie J.
Adapted from tasteofhome.com

PREP TIME

30

minutes

TOTAL TIME

15

minutes

SERVINGS

--

servings

PREP TIME

30

minutes

TOTAL TIME

15

minutes

SERVINGS

--

servings

Adapted from tasteofhome.com

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. 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.

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