Directions:

Step 1
Rinse green beans and trim and discard ends (line up the ends to cut them all together). Halve avocado and discard pit. Using a spoon, carefully scoop out flesh, discarding skin. Roughly chop 1/2 the avocado and place it in a large bowl for making burgers; thinly slice remaining avocado and set aside until ready to serve. Halve lemon. Mince garlic.

Step 2
Add half of garlic, 1/2 teaspoon salt, and pepper as desired to bowl with chopped avocado and stir to combine. Add ground chicken. Using your hands, mix well, then form into 2 equal patties, about 1 inch thick. Place burgers on a plate, cover with plastic wrap, and chill in refrigerator for at least 5 minutes (this will help them hold their shape as they cook).

Step 3
While burgers chill, heat 2 tablespoons olive oil in a large nonstick pan over medium heat (see Recipe Tip). When oil is shimmering, add green beans and sauté, stirring, until bright green and tender, about 5 minutes. Remove pan from heat. Squeeze over juice of 1 lemon and season with 1/2 teaspoon kosher salt and pepper, as desired. Transfer green beans to serving plates. Wipe pan clean for the next step.

Step 4
Return pan from green beans to medium heat with 2 tablespoons olive oil. When oil is shimmering, add burgers, working in batches and adding more oil as needed. Sear until browned on bottom, 5 minutes. Flip, cover pan, and continue searing until cooked through and no longer pink, 5 minutes more (skip ahead to make aioli, but don't forget to come back!). Transfer burgers to a plate and set aside. Wipe pan clean for toasting buns.

Step 5
While burgers sear, in a medium bowl, stir together mayonnaise, Greek yogurt, juice of remaining lemon, and remaining garlic. Season with 1/4 teaspoon kosher salt and pepper as desired and set aside. Arrange buns cut-side down in pan from burgers over medium heat, working in batches as needed, and toast until light golden and warmed through, 2-3 minutes. Transfer to plates with green beans.

Step 6
Sprinkle Maldon salt over sautéed green beans (a little goes a long way—taste and add more as desired). Layer bun bottoms with chicken-avocado burgers, then sliced avocado, then lemon aioli. Finish with bun tops and dig in!