These were soooooo yummy, I had 2!! The recipe was taken from Taste of Home Magazine. Even my kids liked this.
Open Faced Chicken Avocado Burgers
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.
In a large skillet over medium heat, cook burgers in 2 tablespoons oil for 5-7 minutes on each side or until a meat 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. Yield: 4 servings plus 1/4 cup leftover spread.
Open Faced Chicken Avocado Burgers
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.
In a large skillet over medium heat, cook burgers in 2 tablespoons oil for 5-7 minutes on each side or until a meat 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. Yield: 4 servings plus 1/4 cup leftover spread.
1 comment:
It's always a good sign when you get a thumbs up from the kids!
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