Yesterday was the first day that I was able to barbecue and eat outside. So we made up amazing hamburgers. For me a hamburger is not just about the meat it is about all the toppings that can go on a hamburger and if you have a lot of vegetable toppings then you do not need as much meat to fill up and you are still getting a good portion of vegetables in your meal. On the burgers we put tomatoes, spinach,olives sprouts, avocado (that I mixed with a little mayo), a slice of provolone cheese, and then top with whatever condiments (mayo, mustard, ketchup) you like. I am gluten free so I served my burger on gluten free rosemary ficasa bread (Tarte Bakery, and you can buy at Market of Choice or Sundance in Eugene, Oregon). My partner is not gluten free so I put hers on a regular roll. Use whatever rolls, bread, or buns you want or serve without a bread source and use lettuce, kale, or spinach to act as your bun.