OPEN-FACED CHICKEN AVOCADO BURGERS
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
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.
AVOCADO OPEN-FACED SANDWICH
Provided by Valerie Bertinelli
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 13
Steps:
- For the ricotta mixture: Add the ricotta, capers, olive oil, lemon zest and juice, salt and some pepper to a bowl. Set aside and allow the flavors to meld.
- For the layers: Add the shallots to a bowl, cover with ice water and soak for 10 minutes prior to using.
- Add the sea salt and lemon zest to a bowl and combine with your fingers.
- To build: Top each slice of bread with some of the ricotta mixture, 2 slices avocado, 3 slices tomato and some shallots, sunflower seeds and lemon salt to finish. Cut diagonally.
CURRIED CHICKEN SALAD OPEN FACED SANDWICH
Make and share this Curried Chicken Salad Open Faced Sandwich recipe from Food.com.
Provided by Dani Jean
Categories Lunch/Snacks
Time 40m
Yield 30 open faced sandwiches
Number Of Ingredients 11
Steps:
- Combine the chicken, celery, mayonnaise, and curry powder; mix well. Season to taste with the salt and pepper.
- Cut the lettuce leaves to fit the bread slices.
- Sandwich Assembly: Spread the butter on the bread slices. Top with a piece of lettuce and 1 1/2 oz chicken salad. Garnish with 1 cashew and 2 apple slices.
Nutrition Facts : Calories 324.5, Fat 13.5, SaturatedFat 3.9, Cholesterol 22.5, Sodium 558.5, Carbohydrate 40.3, Fiber 2.6, Sugar 2.4, Protein 10.9
SMASHED AVOCADO-CHICKEN BURGERS
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
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-FACE CHICKEN PARMESAN BURGERS
We love chicken Parmesan and thought, "Why not make it a burger?" I like to use fresh mozzarella on these. I've also made the patties with ground turkey. -Charlotte Gehle, Brownstown, Michigan
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first 5 ingredients. Add chicken; mix lightly but thoroughly. Shape into four 1/2-in.-thick oval patties., Grill burgers, covered, over medium heat or broil 4 in. from heat 4-7 minutes on each side or until a thermometer reads 165°. Top burgers with 1/2 cup spaghetti sauce and cheese. Cover and grill 30-60 seconds longer or until cheese is melted., Grill bread, uncovered, over medium heat or broil 4 in. from heat 30-60 seconds on each side or until toasted. Top with remaining spaghetti sauce. Serve burgers on toasted bread. Freeze option: Place patties on a plastic wrap-lined baking sheet; wrap and freeze until firm. Remove from pan and transfer to an airtight freezer container; return to freezer. To use, grill frozen patties as directed, increasing time as necessary for a thermometer to read 165°.
Nutrition Facts : Calories 381 calories, Fat 12g fat (5g saturated fat), Cholesterol 93mg cholesterol, Sodium 784mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 3g fiber), Protein 35g protein. Diabetic Exchanges
AVOCADO & EGG SALAD OPEN FACED SANDWICH
When I was a kid, my mom would make open faced tuna salad, tomato with a slice of American cheese broiled on an English muffin. Since I didn't like tuna salad or tomatoes, she always made me an egg salad & cheese. My adult taste buds have evolved, and I modified the recipe for dinner tonight, and was thrilled with the result.
Provided by karen
Categories Lunch/Snacks
Time 35m
Yield 1-2 serving(s)
Number Of Ingredients 6
Steps:
- To hard boil eggs, place eggs in pot of water with the water level just slightly above the eggs. Bring water to a boil and boil for 12 minutes.
- Drain water from pot, and refill with cold water. Crack eggs by lightly tapping on the side of the sink and peel under running cold water.
- Use egg slicer to make egg slices, then turn the slices 90 degrees and slice again, mincing the eggs. If you don't have an egg slicer, you can mash with a fork.
- Combine eggs with just enough mayonnaise to get all of the eggs wet. Adjust the mayonnaise amount as needed.
- Add dash of salt to eggs and mix.
- At this point, the egg salad can be refrigerated in a sealed carton to be used for the sandwich later, or the sandwich can be made with the warm egg salad.
- To assemble, place half of the egg salad on each half of the hamburger bun or English muffin.
- Slice the avocado into small slices and place on top of egg salad.
- Cover with cheese.
- Place open faced sandwiches on a pie plate or small low sided pan.
- Broil on top rack in the oven for 5-10 minutes, until the cheese melts and the edges of the bread are lightly browned. Watch it carefully so that the bread does not burn.
- NOTE: The egg salad is best with regular mayo, not light mayo. If you are going to eat the egg salad cold instead of broiling it, the taste is much better the day after making it. Seal in a carton and refrigerate overnight for the best flavor.
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