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1
Toss the cut-up bun with 3 tablespoons water in a large bowl; set aside 1 minute.
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2
Add the chicken, 3/4 teaspoon salt, and pepper to taste; mix with your hands until combined.
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3
Form into four 3/4-inch-thick patties.
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4
Heat the olive oil in a large nonstick skillet over medium heat.
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5
Add the almonds and cook, stirring, until lightly toasted, about 2 minutes.
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6
Set aside 1 tablespoon almonds for the salad; transfer the rest to a blender along with the oil from the pan.
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7
Do not wipe out the skillet.
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8
Increase the heat under the skillet to medium high.
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9
Add the chicken patties and cook until no longer pink, 7 to 8 minutes per side.
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10
Meanwhile, add the whole tomato to the blender and process until smooth.
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11
Add the basil and 1/4 teaspoon salt; pulse until almost smooth.
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12
Add the parmesan; pulse until combined.
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13
Season with salt and pepper.
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14
Serve the burgers on the buns; top each with a spoonful of pesto and a tomato slice.
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15
Toss the remaining pesto with the arugula, the reserved 1 tablespoon almonds and the lemon juice; serve with the burgers.
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16
Per serving: Calories 469; Fat 25 g (Saturated 6 g); Cholesterol 99 mg; Sodium 763 mg; Carbohydrate 34 g; Fiber 6 g; Protein 31 g
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17
Photograph by Johnny Miller
