Best 2 Open Faced Chicken Avocado Burgers Recipes

Chicken avocado burgers are a delicious and easy-to-make meal that can be enjoyed by people of all ages. The combination of juicy chicken, creamy avocado, and crisp vegetables creates a flavorful and satisfying burger that is sure to please. Open-faced chicken avocado burgers are also a great way to get your daily dose of protein, healthy fats, and vitamins. With just a few simple ingredients and a little bit of time, you can create a delicious and healthy chicken avocado burger that will leave you feeling satisfied and energized.

Check out the recipes below so you can choose the best recipe for yourself!

OPEN-FACED CHICKEN AVOCADO BURGERS

Open-Faced Chicken Avocado Burgers image

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.

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 4 servings plus 1/4 cup leftover spread.

Number Of Ingredients 21

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

Steps:

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 : Calories 723 calories, Fat 55g fat (17g saturated fat), Cholesterol 136mg cholesterol, Sodium 849mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 3g fiber), Protein 35g protein.

OPEN-FACED CHICKEN AVOCADO BURGERS FOR TWO

Open-Faced Chicken Avocado Burgers for Two image

A creamy avocado spread and thick slices of fresh mozzarella and tomato dress up these chicken patties. They're wonderful with buttered boiled potatoes or a salad. -Lisa Hundley, Aberdeen, North Carolina

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 2 servings.

Number Of Ingredients 21

Ingredients

1-1/2 teaspoons lemon juice
1/8 teaspoon Worcestershire sauce
1/4 medium ripe avocado, peeled
1/4 cup mayonnaise
2 tablespoons sour cream
2 green onions, coarsely chopped
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
BURGERS:
2 tablespoons shredded Parmesan cheese
1 tablespoon prepared pesto
2 garlic cloves, minced
1/8 teaspoon salt
8 ounces ground chicken
2 tablespoons olive oil, divided
1/4 pound fresh mozzarella cheese, cut into 2 slices
2 slices Italian bread (3/4 inch thick)
1 cup fresh arugula or baby spinach
4 slices tomato
1/8 teaspoon dried basil
1/8 teaspoon pepper

Steps:

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 two patties., In a large skillet over medium heat, cook burgers in 1 tablespoon 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., 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., 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 : Calories 724 calories, Fat 55g fat (17g saturated fat), Cholesterol 136mg cholesterol, Sodium 849mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 3g fiber), Protein 35g protein.

Tips:

For a crispy chicken patty, make sure to dredge it in flour, eggs, and bread crumbs before pan-frying.
If you don't have any mayonnaise on hand, you can substitute Greek yogurt or sour cream.
To make a spicy burger, add a pinch of cayenne pepper or red pepper flakes to the chicken patty mixture.
If you're using store-bought guacamole, be sure to choose a brand that is made with fresh avocados.
Toasted buns will add a nice crunchy texture to your burger.

Conclusion:

Open-faced chicken avocado burgers are a delicious and easy-to-make meal that are perfect for a quick lunch or dinner. With a crispy chicken patty, creamy avocado, and tangy dressing, these burgers are sure to be a hit. So next time you're looking for a new recipe to try, give these open-faced chicken avocado burgers a try. You won't be disappointed!