Pour hot water on spinach leaves and let sit for a minute.

Drain, rinse quickly with ice cold water and squeeze excess water out with your hands.

Chop the spinach bundle as finely as possible and mix with minced meat and garlic pressed through garlic press.

Season the minced meat with salt and pepper, add 1 tbsp of thyme leaves and mix thoroughly.

Form the mass into 4 even burger patties that would be with a slight bigger diameter than the burger bun, because the size of the patty will shrink while cooking.

Mix the dressing and slice the zucchini lengthwise at the width of approximately half a centimetre.

Season with salt and baste slightly with oil.

Grill the burger patties for approximately 2-3 minutes per one half. After you have turned the patty over, put on cheese and let it melt until the patty cooks.

Grill the zucchini slices quickly, for approximately one minute and heat the bun halves.

Sprinkle the remaining thyme leaves on the zucchinis and drizzle with lemon juice.

To assemble the burgers, spread sauce on burger halves, place the patties on the bottom part of the buns and place avocado slices on top of them.

Fold zucchini slices on top and add some spinach leaves.

Cover with the other half on the bun and if you like, fix with a grill stick.