Best 3 Open Faced Chicken Avocado Burgers For Two Recipes

Indulge in a culinary adventure with our tantalizing open-faced chicken avocado burgers, a symphony of flavors that will delight your taste buds. These burgers are not just any ordinary patties; they are meticulously crafted with juicy chicken breasts, seasoned to perfection and grilled to succulent tenderness. Nestled atop toasted buns, these chicken masterpieces are adorned with a creamy avocado spread, adding a velvety richness that complements the savory chicken. But that's not all; a delightful medley of crisp bacon, tangy red onion, and peppery arugula adds layers of texture and flavor, creating a harmonious bite that will leave you craving more. Accompanying this delightful burger is a refreshing cucumber salad, a perfect balance to the richness of the burger, with its crisp cucumbers, zesty red onion, and tangy vinaigrette dressing. And to quench your thirst, a refreshing strawberry lemonade mocktail awaits, its sweet and tangy flavors offering a vibrant contrast to the savory burger. Get ready to embark on a culinary journey that will tantalize your senses and leave you utterly satisfied.

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

SMASHED AVOCADO-CHICKEN BURGERS

Smashed Avocado-Chicken Burgers image

These zippy chicken burgers are loaded with ginger, garlic, cilantro and scallions for fresh flavor and some textural crunch. The secret ingredient is a little mashed avocado that's added to the ground chicken before cooking, which keeps the burgers tender and light. A citrusy soy mayonnaise is used both inside the patties and slathered on top. (Fish sauce could be used in place of the soy. Decrease the amount and adjust to taste.) Kewpie is a Japanese mayonnaise made with rice wine vinegar and egg yolks rather than distilled vinegar and whole eggs, but you can just as easily use your preferred mayonnaise. Fresh jalapeños offer a satisfying crunch when biting into the burger, though pickled ones could be used for extra acidity.

Provided by Yasmin Fahr

Categories dinner, weeknight, sandwiches, main course

Time 25m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1/3 cup Kewpie or other mayonnaise
1 teaspoon soy sauce
1 lime, cut into wedges
Kosher salt
1 packed cup cilantro leaves and tender stems, roughly chopped, plus more for serving
1/4 cup mashed, ripe Hass avocado (from about ½ avocado; slice the other half for serving) (see Tip)
2 scallions, light green and white parts only, thinly sliced
3 large garlic cloves, grated or minced
1 (2-inch) piece ginger, grated or minced (about 2 teaspoons)
1/4 to ½ teaspoon red-pepper flakes, according to taste
1 pound ground chicken, preferably dark meat
2 tablespoons neutral oil, such as canola oil, or ghee
4 brioche or burger buns, lightly toasted
Butter lettuce or other tender lettuce, for serving
1 jalapeño, thinly sliced, for serving (optional)

Steps:

In a small serving bowl, combine the mayonnaise and soy sauce. Season with the juice of 1 lime wedge and salt as needed.
In a medium mixing bowl, use a fork to mash and thoroughly combine the chopped cilantro, mashed avocado, scallions, garlic, ginger, red-pepper flakes, 1 teaspoon salt and 1 tablespoon of the soy-lime mayonnaise. Add the chicken and gently combine. Form into 4 large balls.
Heat a large (12-inch) cast-iron or heavy skillet over medium heat until very hot, 1½ to 2 minutes. Add the neutral oil or ghee, then add the chicken meatballs, spacing them out in the pan. Use a metal spatula to press them until they form ½-inch-thick patties. Cook without moving for 3½ to 4 minutes, until a deep golden crust has formed and they easily release from the pan. Flip the patties using the spatula and cook until done with a nice crust on the other side, about 3 minutes more. If the patties need more time, cover the pan and cook for 1 to 2 more minutes, adjusting the heat as needed to avoid scorching.
Squeeze a lime wedge over the patties and serve sandwiched between the buns topped with lettuce, a healthy slathering of the lime-mayonnaise, avocado slices, jalapeño slices if using, and cilantro sprigs, if desired. Serve with the remaining lime wedges and mayonnaise on the side.

OPEN-FACED TEXAS BURGERS

Open-Faced Texas Burgers image

Served on Texas toast, this open-faced burger will be the talk of the table tonight! -Willie DeWaard, Coralville, Iowa

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 10

Ingredients

2 tablespoons chopped onion
1 small garlic clove, minced
1/8 teaspoon dried thyme
2/3 cup shredded Colby-Monterey Jack cheese, divided
2/3 pound ground beef
2 slices frozen garlic Texas toast
1/2 cup tomato sauce
1-1/2 teaspoons packed brown sugar
1/2 teaspoon Worcestershire sauce
1/2 teaspoon A.1. steak sauce

Steps:

In a large bowl, combine the onion, garlic, thyme and 1/2 cup cheese. Crumble beef over mixture and mix well. Shape into two oval patties., In a large skillet, cook burgers over medium heat for 5-6 minutes on each side or until meat is no longer pink. Meanwhile, prepare Texas toast according to package directions., Drain burgers; set aside and keep warm. Add the tomato sauce, brown sugar, Worcestershire sauce and steak sauce to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Return burgers to skillet; turn to coat. Sprinkle with remaining cheese. Serve burgers on toast.

Nutrition Facts : Calories 614 calories, Fat 36g fat (17g saturated fat), Cholesterol 133mg cholesterol, Sodium 939mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 2g fiber), Protein 41g protein.

OPEN-FACED HAMBURGERS

Open-Faced Hamburgers image

This kid-friendly recipe is one of my favorites. A Swedish co-worker passed it on to me when we worked together in Iowa.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1 cup shredded cheddar cheese
1/4 cup chopped green pepper
1 tablespoon evaporated milk
1 tablespoon Dijon mustard
1 teaspoon salt
1 pound lean ground beef
3 hamburger buns, split
1 tablespoon butter, softened

Steps:

In a large bowl, combine the cheese, green pepper, milk, mustard and salt. Crumble beef over mixture and mix well; shape into six patties. , Spread cut sides of buns with butter; top each with a patty. Place on a baking sheet. Bake at 450° for 14-17 minutes or until a thermometer reads 160° and juices run clear.

Nutrition Facts : Calories 274 calories, Fat 15g fat (8g saturated fat), Cholesterol 74mg cholesterol, Sodium 755mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 21g protein.

Tips:

For a healthier version, use whole-wheat buns or lettuce wraps instead of white bread.
If you don't have any cooked chicken, you can use a rotisserie chicken or canned chicken.
To make the burgers ahead of time, cook the chicken and assemble the burgers, then store them in the refrigerator for up to 2 days. When you're ready to serve, simply heat the burgers in a preheated oven at 350 degrees Fahrenheit for 15-20 minutes.
Serve the burgers with your favorite toppings, such as lettuce, tomato, onion, avocado, and cheese.

Conclusion:

This recipe for Open-Faced Chicken Avocado Burgers is a quick and easy meal that is perfect for a weeknight dinner. The burgers are made with cooked chicken, avocado, and your favorite toppings, and they are served on toasted bread. They are a delicious and satisfying meal that is sure to please everyone at the table.