4 Servings 30 min Cook
4 Large whole (3" dia) Tomatoes
1 Fruit Avocados
1/4 Oz Greek Yogurt
1 Tbsp Light Mayonnaise
2 Tsp Lime Juice
1 Tsp, ground Cumin
3/4 Tsp Salt
1 Lb Ground Beef
1/4 Tsp Pepper
1 Tsp Chili Powder
1/2 Cup Alfalfa Sprouts
Cut the tomatoes in half horizontally.
With the handle-end of a spoon or a fork, scoop out the seeds and seeds membrane.
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.
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.
Preheat grill (or grill pan) to medium-high heat.
Grill patties 3 minutes on each side or until desired degree of doneness.
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.
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.