Garden Burgers
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 411 calorie
- Total Fat
- 17.5 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 94 milligrams
- Sodium
- 597 milligrams
- Carbohydrates
- 29 grams
- Dietary Fiber
- 6 grams
- Protein
- 39 grams
- Sugar
- 6 grams
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
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.