Preheat the grill to high heat (or lightly oil a ceramic (non-metallic cookware is less toxic) skillet with extra virgin olive oil and heat over medium-high.)
In a large bowl, mix together the ground lamb with the tabbouleh (careful not to over mix or the meat will be too tough). Form the meat into 4 3/4-inch thick burgers. Season the meat with salt and pepper on both sides. Grill for about 3 minutes on each side for medium doneness. Squeeze lemon juice on top and set aside.
Top the burgers with avocado slices and eat alone or nestle between sprouted whole grain buns.