These would be mighty tasty on your grill tonight, and who needs that top bun, anyway:
(4 servings)
1 T. fresh* lemon juice
1/4 t. Worcestershire sauce
1/2 medium ripe avocado, peeled
1/2 cup light* mayo.
1/4 cup sour cream
4 green onions, coarsely chopped
1/2 t. sea* salt
1/2 t. cayenne pepper
1/4 cup shredded Parmigiana Romano*
2 T. prepared pesto (make it yourself from your garden*)
3 garlic cloves, minced
1/4 t. coarse* sea* salt
1 lb. ground chicken
4 T. EVOO, divided
1/2 lb. FRESH "wet" mozzarella, cut into 4 slices
4 slices Italian bread (3/4" thick)
2 cups fresh arugula or baby spinach
8 slices tomato
1/2 t. fresh lemon* basil, chopped
1/4 t. freshly ground pepper
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, pesto, garlic, and salt. Crumble chicken over mixture and mix well. Shape into four patties. Soak paper towel with 2 T. oil, and rub on grill grate (or fry in oil in large skillet over med. heat). Cook for 5-7 mins. per side, or until a thermometer reads 165, and juices run clear. Top with cheese; cover and cook 1 min. longer. Meanwhile, brush bread with remaining oil: place on a baking sheet. Broil 3-4" from heat for 1-2 mins. per side, or until toasted (or you can do this on the grill*). Spread each slice of toast with 2 T. avocado spread (refrigerate rest for another use - great as a dip for crudites*). Top with arugula, a burger, and sliced tomato. Serve with MM's potato salad and Conchicorns.
Make others a priority today. Be quick to applaud, help when you see a need, and have FUN doing it!!
Love,
MM
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