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

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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.