3 tablespoons ketchup
4 slices reduced-fat cheddar cheese
2 tablespoons canola mayonnaise
4 green leaf lettuce leaves
2 teaspoons sweet pickle relish
4 hamburger buns
1 teaspoon Dijon mustard
8 slices tomato
1 pound extra lean ground beef
1/2 ripe peeled avocado, cut into 1/8-inch-thick slices
1/8 teaspoon salt
8 dill pickle chips
1/8 teaspoon freshly ground black pepper
4 slices red onion
Combine first 4 ingredients in a small bowl.
Divide beef into 4 equal portions, gently shaping each into a 1 ⁄2 -inch-thick patty. Press thumb in centre of each patty, leaving a nickel-sized indentation. Sprinkle patties evenly with salt and pepper.
Heat a large skillet or grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 3 minutes on each side. Top each patty with 1 cheese slice; cook 2 minutes or until cheese melts and patties are desired degree of doneness.
Place 1 lettuce leaf on bottom half of each hamburger bun; top with 2 tomato slices, 1 patty, about 2 avocado slices, 2 pickle chips, 1 onion slice, about 11 ⁄2 tablespoons sauce, and top half of bun.