I first made these open-faced burgers about 3 years ago when I really started getting serious about learning how to cook. I remember looking at the recipe and being totally overwhelmed with the list of ingredients and I remember that it took, what seemed to me, a very long time to throw them together. I even went to a specialty store to look for the ground chicken because I was sure that the regular grocery store wouldn't carry it. Well, after all the work I thought I put into them I was delighted at how delicious they were! The avocado dressing sauce was tangy and delicious and took what could be just a regular old burger over the top! Even though I loved these and thought they were one of the best things I had made yet, I didn't make them again until just a few weeks ago. The only reason being that I remembered them to be way too much work! But when I was at Walmart the other day and spotted the ground chicken (that I thought was some crazy uncommon ingredient), I had a sudden strong desire to make them. So I pulled out the recipe when I got home, and I actually laughed out loud at myself. I couldn't believe that I thought these were so difficult to make! It showed to me how far I have traveled in my culinary journey, because things that once seemed so overwhelming and difficult to me, now seem like a piece of cake! Beautiful in their presentation, these are an easy and delicious spin on the classic burger!
Open-Faced Chicken Avocado Burgers
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
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 fresh baby spinach
8 slices tomato
1/4 teaspoon dried basil
1/4 teaspoon pepper
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 of oil for 5-7 minutes on each side or until a meat thermometer reads 165 degrees and juices run clear. Top with cheese; cover and cook for 1 minute longer.
Meanwhile, brush the bread with remaining oil and place on a baking sheet. Broil 3-4 inches from heat for 1-2 minutes on each side or until toasted.
Spread each slice of toast with 2 Tablespoons of the avocado dressing (refrigerate the remaining sauce for another use...I have used it on sandwiches and other hamburgers). Top the slices of bread with the spinach, a burger and sliced tomato. Sprinkle each burger with basil and pepper. Serve.
Recipe Source: Taste of Home
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