Garden Burgers

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

CATEGORIES
NUTRITION INFO
Ingredients
  • For the green goddess dressing:
  • 1/3 cup plain low-fat yogurt
  • 2 tablespoons low-fat mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/4 cup chopped fresh chives
  • 2 tablespoons chopped fresh basil
  • Kosher salt and freshly ground pepper
  • For the burgers:
  • 1 1/2 pounds ground beef, preferably chuck
  • Kosher salt and freshly ground pepper
  • Vegetable oil, for the grill
  • 4 whole-wheat seeded buns, split
  • Red-leaf lettuce leaves, for topping
  • 2 plum tomatoes, sliced
  • Alfalfa sprouts, for topping
  • 1 avocado, halved, pitted and sliced
Directions

Preheat a grill to medium high. Make the dressing: Puree the yogurt, mayonnaise, lemon juice, Worcestershire sauce, chives, basil, and salt and pepper to taste in a blender. Transfer to a small bowl, cover and refrigerate until ready to use.

Make the burgers: Form the beef into four 6-ounce patties, about 3/4 inch thick; press the center of each patty with your thumb to make a 1/2-inch-deep indentation. Season the patties on both sides with salt and pepper. Lightly brush the grill grates with vegetable oil, then grill the patties, indentation-side up, until marked on the bottom, about 5 minutes. Flip and cook until marked and slightly firm, about 3 more minutes for medium doneness. Remove the patties to a plate and let rest 5 minutes. Grill the buns, cut side down, until lightly toasted, about 1 minute.

Top the bun bottoms with the lettuce, tomatoes, burger patties, alfalfa sprouts and avocado. Drizzle with the dressing, then cover with the bun tops.

Photograph by Levi Brown

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    This recipe is featured in:

    Healthy Grilling & Summer Recipes