Tomato Avocado Burgers

Ingredients

• Tomatoes

  Red, ripe, raw, year round average

  4 large whole or 728g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Greek yogurt

  Plain, whole fat

  1 oz or 28g

• Light mayonnaise

  Salad dressing, light

  1 tbsp or 15g

• Lime juice

  Raw

  2 tsp or 10g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Salt

  Table

  ¾ tsp or 5g

• Ground beef

  95% lean meat / 5% fat, raw

  1 lb or 453g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Chili powder

  Spices

  1 tsp or 3g

• Alfalfa sprouts

  Sprouted seeds, raw

  ½ cup or 17g

Directions

1. Cut the tomatoes in half horizontally. With the handle-end of a spoon or a fork, scoop out the seeds and seeds membrane. Set aside.
2. Place half of the avocado in a bowl and mash with a fork until almost smooth. Add yogurt, mayo, lime juice, and cumin, and stir to combine. Dice remaining half of the avocado and add it alongside ¼ teaspoon salt. Stir gently to combine. Set aside.
3. In a bowl season ground beef with ½ teaspoon of salt, black pepper, and chili powder, and mix well. Divide into equal 4 portions and gently shape each portion into ½ inch thick patty.
4. Preheat grill (or grill pan) to medium-high heat. Grill patties 3 minutes on each side or until desired degree of doneness.
5. In the meantime, lightly grease with olive oil a medium non-stick pan/skillet and heat over medium-high heat. Cook halved tomatoes face down for 2 to 3 minutes, until they begin to brown. Flip and cook for 20 seconds on the other side so that they get a bit of color.
6. To assemble burgers, place a large pinch of sprouts on the bottom part of each tomato, top with a beef patty, about 2 tablespoons of avocado sauce and finish with the other half of each tomato. Enjoy!