In a small mixing bowl, combine ingredients for the Sriracha Garlic Yogurt Sauce and mix well. Be sure to taste test for level of hotness. If you don't like things too hot, I would suggest starting with 1 tsp. of Sriracha to the yogurt at a time until you reach your preferred level.

Cover and set in the fridge until burgers are done.

In a medium mixing bowl, combine all ingredients for the burgers and mix well. Don't be afraid to get in there and mash with your hands to fully incorporate the seasonings and aminos.

Divide into four equally sized patties, rounding in your head and pressing flat with the palms of your hands.

Heat the grill to high to heat the burners. Once heated, reduce the temperature to medium-low. Add all four patties to the grill and cook them until they are golden brown with a slight char to the outside, about 3-5 minutes. Flip the burgers with a metal spatula. Cook the same on the opposite side, approximately 3-5 minutes. Time will depend on how rare or done you like your burger. Cook them as you like!

While the burgers are cooking, slice your toppings - red onion, avocado and tomato (pictured).

Cut the base of each lettuce leaf off the head of lettuce, carefully pulling the leaf away. I find that it helps to pull a little from each side at a time to prevent any tearing and to keep it as intact as possible. Use 2-3 leaves per burger.

Top each burger with cheese, toppings of choice, drizzle with a tablespoon of the Sriracha Garlic Yogurt Sauce and wrap them as tightly as you can.