Open-Faced Chicken Avocado Burgers

• 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
• 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

1. 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.
2. In a large skillet over medium heat, cook burgers in 2 tablespoons oil until a thermometer reads 165u0b0 and juices run clear, 5-7 minutes on each side . Top with cheese; cover and cook 1 minute longer.
3. Meanwhile, brush bread with remaining oil; place on a
4. . Broil 3-4 in. from the heat until toasted, 1-2 minutes on each side.
5. 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.

lemon juice, worcestershire sauce, avocado, mayonnaise, sour cream, green onions, salt, cayenne pepper, parmesan cheese, pesto, garlic, salt, chicken, olive oil, mozzarella cheese, italian bread, fresh arugula, tomato, dried basil, pepper

Taken from www.tasteofhome.com/recipes/open-faced-chicken-avocado-burgers/ (may not work)