Garlicky Parmesan Chicken Skillet Burgers

Steps

1. Prepare the toppings first: wash the romaine leaves, slice the tomato into rounds and cut the red onion into thin rings. Set aside.
2. Make the sauce: stir the Greek yogurt and mustard together in a small bowl and chill until serving.
3. In a large bowl, combine the breadcrumbs, beaten egg, Parmesan, garlic, onion powder, smoked paprika, salt and black pepper.
4. Add the ground chicken and mix gently with your hands just until combined; the mixture will be soft. Wash your hands after handling raw chicken.
5. With damp hands, shape the mixture into 4 patties about 3/4 inch thick, pressing a slight dip into the center of each. Chill 10 minutes to firm up.
6. Heat a large skillet over medium heat and toast the bread slices in batches until golden, about 1 minute per side. Set aside.
7. Add half the olive oil to the skillet over medium heat, swirl, then add the patties.
8. Cook the patties 5 to 6 minutes until deeply golden, drizzle the remaining half of the olive oil around them, flip, and cook 5 to 6 minutes more until the center reaches 165°F (74°C). Rest 2 minutes.
9. Spread the mustard-yogurt sauce on 4 slices of toasted bread, then layer the romaine, a chicken patty, the tomato and the red onion. Top with the remaining 4 slices of bread and serve.