Garden Burgers

Ingredients

• 4 servings alfalfa sprouts for topping
• 1  avocado pitted halved sliced
• 2 tablespoons basil fresh chopped
• 0.3 cup chives fresh chopped
• 1.5 pounds ground beef 
• 4 servings kosher salt and pepper freshly ground
• 1 tablespoon juice of lemon fresh
• 2 tablespoons mayonnaise low-fat
• 0.3 cup yogurt plain low-fat
• 2  plum tomatoes sliced
• 1 leaf lettuce leaves for topping red
• 4  buns whole-wheat split seeded
• 4 servings vegetable oil for the grill
• 1 teaspoon worcestershire sauce 

Equipment

• bowl
• oven
• blender
• grill

Directions

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.
2. Transfer to a small bowl, cover and refrigerate until ready to use.
3. 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.
4. Remove the patties to a plate and let rest 5 minutes. Grill the buns, cut side down, until lightly toasted, about 1 minute.
5. Top the bun bottoms with the lettuce, tomatoes, burger patties, alfalfa sprouts and avocado.
6. Drizzle with the dressing, then cover with the bun tops.