3 tablespoons finely chopped scallions (green parts only)
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
2 teaspoons butter, softened
8 -- (1-ounce) Parker House rolls
16 -- dill pickle chips
Combine chicken, lamb, teaspoon salt and pepper. Divide meat mixture into 8 equal portions, shaping each into a 1/4-inch-thick patty. Lightly coat both sides of patties with cooking spray. Heat oil in a large nonstick skillet on medium high heat. Cook patties in skillet until no longer pink inside, 6 minutes on each side or until done.
Combine scallions, Worcestershire sauce, mustard and butter in a small bowl, stirring well. Cut rolls in half horizontally. Spread scallion mixture evenly over cut sides of rolls. Layer 1 patty and 2 pickle chips on bottom half of each roll; top with top halves of rolls.