Ingredients
1 tablespoon lemon juice1/4 teaspoon Worcestershire sauce1/2 medium ripe avocado, peeled1/2 cup mayonnaise1/4 cup sour cream4 green onions, coarsely chopped1/2 teaspoon salt1/2 teaspoon cayenne pepperBURGERS:1/4 cup shredded Parmesan cheese2 tablespoons prepared pesto3 garlic cloves, minced1/4 teaspoon salt1 pound ground chicken4 tablespoons olive oil, divided1/2 pound fresh mozzarella cheese, cut into 4 slices4 slices Italian bread (3/4 inch thick)2 cups fresh arugula or baby spinach8 slices tomato1/4 teaspoon dried basil1/4 teaspoon pepper
Preparation
In a blender, combine the first 8 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 lightly but thoroughly. Shape into 4 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.
