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Chicken Burger Stack

  • Yield: 2 servings
  • Prep Time: 10 minutes
  • Cooking Time: 30 minutes

Chicken Burger Stack


  • 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, to taste
  • 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. To make the dressing add the avocado, cilantro, parsley, garlic, green onions, lemon juice and yogurt to a food processor and blend until smooth. Add water, 1 tablespoon at a time, until desired consistency is reached. Season with salt and pepper to taste and set aside.
  2. Preheat grill to medium heat.
  3. Place frozen burgers on the grill over direct heat and cook for approximately 30 minutes, flipping the burgers occasionally.
  4. While burgers are cooking, grill bell pepper, red onion and summer squash slices for about 3 – 5 minutes per side. Set aside as the burgers finish cooking.
  5. Assemble your stacks. Place lettuce leaves on two plates. Top lettuce with a grilled burger and spread with 1 – 2 tbsp of the dressing. Stack grilled vegetables on the burger, topping with another burger and more dressing. Top stack with microgreens and serve immediately.


Recipe adapted from BellandEvans.com


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