Chicken Burgers With Avocado Salsa Recipes

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CHICKEN BURGERS WITH AVOCADO SALSA



Chicken Burgers With Avocado Salsa image

From Super Food Ideas. A healthy low fat burger recipes with lots of flavour. Portuguese seasoning was specified but I couldn't find it or a recipe to make it, so have suggested Italian seasoning.

Provided by ImPat

Categories     Chicken Breast

Time 30m

Yield 4 Burgers, 4 serving(s)

Number Of Ingredients 12

2 (500 g) chicken breast fillets
2 teaspoons oil (rice bran was stated)
1 teaspoon italian seasoning
1/2 teaspoon dried oregano
1 garlic clove (minced)
1/2 medium avocado (diced)
125 g corn kernels (drained)
1 red capsicum (small diced)
2 teaspoons lemon juice
4 hamburger buns (split and toasted wholemeal or wholegrain)
1/4 cup mayonnaise (reduced fat)
1 cup lettuce leaf (mixed salad leaves)

Steps:

  • Slice each chicken breast in half lengthways and place chicken between 2 sheets of baking paper and using the flat side of a meat mallet, pound chicken until 1cm thick.
  • Place oil, seasoning, oregano and garlic in a glass or ceramic bowl and add chicken and toss to coast and cover and refrigerate until needed.
  • Place avocado, corn, capsicum and lemon juice in a bowl and toss gently to combine, cover and set aside.
  • Heat a large non-stick frying pan over medium high heat and cook chicken in 2 batrches for 3 to 4 minutes each side or until cooked through and transfer to a plate, cover with foil to keep worm.
  • Spread the base of each bread roll with mayonnaise and top with salad leaves, chicken breast and avocado mixture and top with roll tops and serve.

CHIPOTLE BURGERS WITH AVOCADO SALSA



Chipotle Burgers with Avocado Salsa image

Turn everyday burgers into something new with a spicy twist! More spiciness? Try adding pepperjack cheese on top of the meat before adding the avocado salsa. Meat can be grilled or browned in skillet.

Provided by betsymica1

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 4

Number Of Ingredients 12

1 bunch fresh cilantro, chopped
1 pound ground beef
1 (7 ounce) can chipotle peppers in adobo sauce
1 cup chopped fresh mushrooms
1 tablespoon Worcestershire sauce
1 avocado - peeled, pitted, and diced
1 onion, diced
1 tomato, diced
2 jalapeno peppers, seeded and chopped
1 lime, juiced
salt and ground black pepper to taste
4 onion rolls, split

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Place half the chopped cilantro into a large bowl and mix with ground beef, chipotle peppers in adobo sauce, mushrooms, and Worcestershire sauce. Set remaining cilantro aside. Form the beef mixture into 4 patties.
  • Lightly toss remaining cilantro in a bowl with avocado, onion, tomato, jalapeno peppers, lime juice, salt, and black pepper.
  • Grill burgers on the preheated grill until browned and no longer pink inside, about 5 minutes per side. Serve the burgers on onion rolls topped with avocado salsa.

Nutrition Facts : Calories 503.5 calories, Carbohydrate 42.3 g, Cholesterol 71 mg, Fat 24.6 g, Fiber 8.1 g, Protein 28 g, SaturatedFat 7.5 g, Sodium 593.5 mg, Sugar 7.9 g

OPEN-FACED CHICKEN AVOCADO BURGERS



Open-Faced Chicken Avocado Burgers image

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

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
BURGERS:
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

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.

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