Moroccan Burger with Grilled Eggplant and Pickled Red Onion

Moroccan Burgers
2 lb ground beef
2 tbsp finely chopped cilantro
2 cloves garlic, minced
2 teaspoons ground cumin
1/2 teaspoon cinnamon
1/2 teaspoon paprika
1 tsp parsley flakes
1/8 tsp turmeric
1/8 tsp nutmeg
1/4 tsp all spice
1/8 tsp ginger
1/8 tsp cardamom
1 egg
1 tbsp coconut flour

Mix all of the above ingredients together in a large mixing bowl. Form into burgers grill for 4-5 minutes per side over medium heat for a medium burger or longer if you want it cooked through more. Makes approximately 6 - 8 burgers depending on how big you make them.

Grilled Eggplant
1 eggplant, sliced into 1/2" thick rounds
2 tbsp olive oil
Sea salt and pepper

Drizzle slices of eggplant with olive oil and sprinkle with salt and pepper. Place eggplant on a hot grill and grill for about 15 minutes, turning once.

Quick Pickled Red Onions
1/2 cups apple cider vinegar
1 1/2 teaspoons sea salt
2 tsp honey
1 red onion, thinly sliced
1 cup water

Whisk vinegar, honey, salt and water in a small bowl until salt dissolve. Place onion in a bowl; pour vinegar mixture over. Let sit at room temperature for 1 hour.

To assemble burger, top beef with sliced tomato, lettuce grilled eggplant and pickled onions. Enjoy!

Moroccan Burger topped with grilled eggplant and pickled red onions

Recipe adapted from Everyday Paleo