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Mushroom-Swiss Chicken Burger Stack

Serves: 2
Prep Time: inutes
Cook Time: inutes
Total Time: inutes

They’ll never miss the bun with this super-flavorful Bell & Evans Roasted Portabella & Swiss Gourmet Chicken Burger stack; it’s a meal in itself.


  • 4 Bell & Evans Roasted Portabella & Swiss Gourmet Chicken Burgers
  • 1/2 Avocado
  • 1/4 Cup Cilantro leaves
  • 1/4 Cup Parsley leaves
  • 1 Clove Garlic
  • 2 Green onions
  • 1/4 Cup Lemon juice
  • 1/2 Cup Organic yogurt, plain
  • 1/4 Cup Water
  • Salt & Pepper, to taste
  • 1 Red bell pepper, sliced
  • 1/2 Red onion, sliced
  • 1 Yellow summer squash, sliced
  • 2 - 4 leaves Green Leaf or Boston Lettuce
  • 1/3 cup Microgreens


  1. Make dressing: Add avocado, cilantro, parsley, garlic, green onions, lemon juice, and yogurt to a food processor. Blend until smooth. Add water, 1 tablespoon at a time, until desired consistency is reached. Season to taste and set aside.
  2. Prepare grill for medium direct heat. Place frozen burgers on the grill and cook for approximately 30 minutes, flipping the burgers occasionally.
  3. While burgers are cooking, grill bell pepper, red onion and summer squash slices for 3 - 5 minutes per side. Set aside as they finish cooking.
  4. To assemble: Place lettuce leaves on two plates. Top lettuce with a grilled burger and spread with 1 - 2 TB dressing. Stack grilled vegetables on burger, topping with another burger and more dressing. Top stack with microgreens and serve immediately.


  1. says:

    These are really yummy. Highly recommended.

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