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

• Mayonnaise

  Regular, with salt

  1 tbsp or 14g

• Lime juice

  Raw

  2 tsp or 10g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Salt

  Table

  ¾ tsp or 5g

• Ground beef

  80% lean meat / 20% fat, raw

  16 oz or 454g

• 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. Scoop out the seeds and seeds membrane using the handle-end of a spoon or a fork. Set aside.
2. Mash half of the avocado in a bowl until almost smooth. Add yogurt, mayo, lime juice, and cumin, stirring to combine. Dice the remaining avocado and add it with ¼ teaspoon salt, stirring gently. Set aside.
3. Season ground beef with ½ teaspoon of salt, black pepper, and chili powder. Mix well, divide into 4 equal portions, and shape each into a 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. Lightly grease a medium non-stick pan/skillet with olive oil 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.
6. Assemble burgers by placing a large pinch of sprouts on the bottom part of each tomato, topping with a beef patty, about 2 tablespoons of avocado sauce, and finishing with the other half of each tomato.

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