Garden Burgers

• 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
• 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.
2. Make the dressing: Puree the yogurt, mayonnaise, lemon juice, Worcestershire sauce, chives, basil, and salt and pepper to taste in a blender.
3. Transfer to a small bowl, cover and refrigerate until ready to use.
4. 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.
5. Season the patties on both sides with salt and pepper.
6. Lightly brush the grill grates with vegetable oil, then grill the patties, indentation-side up, until marked on the bottom, about 5 minutes.
7. Flip and cook until marked and slightly firm, about 3 more minutes for medium doneness.
8. Remove the patties to a plate and let rest 5 minutes.
9. Grill the buns, cut side down, until lightly toasted, about 1 minute.
10. Top the bun bottoms with the lettuce, tomatoes, burger patties, alfalfa sprouts and avocado.
11. Drizzle with the dressing, then cover with the bun tops.
12. Photograph by Levi Brown

yogurt, lowfat mayonnaise, lemon juice, worcestershire sauce, fresh chives, fresh basil, kosher salt, ground beef, kosher salt, vegetable oil, buns, redleaf lettuce leaves, tomatoes, alfalfa sprouts, avocado

Taken from www.foodnetwork.com/recipes/food-network-kitchens/garden-burgers-recipe.html (may not work)