Chicken burgers with pesto sauce

Ingredients:

• 560 g of minced chicken
• 2 tbsp. l. grated parmesan cheese
• 140 g young arugula
• Coarse salt and freshly ground pepper
• 2 tbsp. extra virgin olive oil
• 3 tbsp sliced ​​almonds
• 2 medium tomatoes (1 whole, 1 thickly sliced)
• 4 cups fresh basil (about 1 bunch)
• Juice of 1/2 lemon
• 5 whole grain hamburger buns (1 cut into pieces, 4 cut lengthwise and toasted)

Preparation:

1. In a large bowl, combine the chopped bun with 3 tablespoons of water and let sit for 1 minute. Add the ground chicken, 3/4 teaspoon of salt, and pepper to taste. Mix the ground chicken with your hands. Form into 4 patties, 2 cm thick.
2. Heat a large nonstick skillet with olive oil over medium heat. Add the almonds and cook, stirring, for 2 minutes, until lightly toasted. Set aside 1 tablespoon of almonds for the salad. Transfer the remaining almonds to a blender along with the oil they were toasted in. Do not wash the skillet.
3. Increase the heat to medium-high. Add the chicken cutlets and cook for 7-8 minutes on each side, until no longer red.
4. Meanwhile, puree the whole tomato in a blender until smooth. Add the basil and 1/4 teaspoon of salt and puree again. Add the Parmesan and puree until smooth. Season with salt and pepper.
5. Place one spoonful of pesto sauce and one slice of tomato on the bottom halves of the buns.
   Toss the remaining pesto with the arugula, reserved 1 tablespoon almonds, and lemon juice and serve with the burgers.