Open-Faced Chicken Avocado Burgers

By joanmarie

Ingredients

• 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 baby spinach
• 8 slices tomato
• 1/4 teaspoon dried basil
• 1/4 teaspoon pepper

Details

Preparation time 30mins
Cooking time 15mins
Adapted from TASTEOFHOME.COM

Preparation

Step 1

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.