Garden Burgers

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  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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.
  2. 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.
  3. Top the bun bottoms with the lettuce, tomatoes, burger patties, alfalfa sprouts and avocado. Drizzle with the dressing, then cover with the bun tops.