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
Open-Faced Chicken Avocado Burgers
Prep Time
30 min
Cook Time
15 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
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.
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