Ingredients:

1 ripe, fresh California avocado, peeled and seeded

2 Tablespoons finely chopped, oil-packed, sun-dried tomatoes

2 cloves garlic, minced

1 pound ground beef (95% lean)

½ cup basil leaves, divided

1 teaspoon kosher salt

4 whole-grain hamburger buns, split

1/3 cup finely chopped fresh fennel bulb (core removed)

 

Directions:

Mash avocado in small bowl (should be chunky, not smooth). Add sun-dried tomatoes and half of garlic; mix well. Set aside. Combine beef, remaining garlic, 2 tablespoons minced basil leaves and salt in medium bowl, mixing lightly but thoroughly. Lightly shape into four ½-inch-thick patties. Heat large nonstick skillet over medium heat until hot. Place patties in skillet; cook 10 to 12 minutes to medium (160° F) doneness, turning occasionally. Remove patties from skillet. Place buns, cut side down, in skillet; cook 1 minute or until lightly toasted. Place burgers on bottom of buns; top each with equal amounts avocado-tomato spread, fennel and remaining basil leaves. Close sandwiches.

 

Total preparation & cooking time: 30 minutes

Makes 4 servings