Some recipes are just good or ok. Some involve many "wows" and "I could constantly eat these" from a husband who tries your new recipes. This is one of the latter. I look forward, with great anticipation, to the arrival of my Taste of Home magazine every two months. When it gets here, I drool over it and read it cover to cover immediately. This issue include some contest winning chicken recipes. The Open-faced Chicken Avocado Burgers screamed my name. Instead of ground chicken, though, I used ground turkey. I also substituted red pepper flakes for cayenne pepper in the sauce. The sauce itself deserves its own post and will get one next! Enjoy...these are so amazing!
Sauce:
1 TBSP lemon juice
1/4 tsp Worcestershire sauce
1/2 medium ripe avocado, peeled
1/2 C mayonnaise
1/4 C sour cream
4 green onions, coarsely chopped1/2 tsp salt
1/2 tsp red pepper flakes
Combine all ingredients for the sauce in a blender.
Process until a smooth sauce forms.
Chill in the refrigerator until ready to serve.
(This sauce would be an awesome addition to many other dishes...tacos, sandwiches, dips...)
Burger:
1 lb ground turkey
1/4 C shredded parmesan cheese
2 TBSP prepared pesto
3 garlic cloves, minced
1/4 tsp salt
1/2 lb fresh mozzarella (so amazing!), cut into 4 or 5 slices (depending on number of burgers)
4 bun halves or slices of Italian bread (I just used some bakery fresh buns)
2 C fresh spinach or arugula
tomato slices
dried basil (optional, to taste)
pepper (optional, to taste)
Combine turkey, parmesan cheese, pesto, garlic, and salt.
Shape into 4-5 burger patties.
Cook burgers in a large skillet over medium heat (approximately 5-7 minutes/side).
Top each burger with 1 slice of mozzarella cheese; cover skillet and cook for 1 minute.
Buns/Bread:
Put a thin layer of mayonnaise or oil on the bread and broil on top rack of the oven until slightly crsipy.
Putting the burgers together:
Spread sauce generously onto bread.
Top with spinach.
Add burger.
Top with tomato slices and basil and pepper to taste.
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