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Spicy Jalapeno Burger w/ Garlic Crusted Eggplant Bun


For the burgers:

  • 1 pound ground chuck or sirloin
  • 1 small onion diced
  • salt & pepper to taste

For the topping:

  • 1 large onion diced
  • 3-4 jalapeños diced - seeds & membranes discarded if you don't like the heat
  • 2 cloves garlic minced
  • 1 tablespoon extra virgin olive oil butter, or ghee
  • salt & pepper to taste

For the eggplant 'buns':

  • 1 eggplant with the diameter about the same size as you're planning on making your burgers
  • garlic powder
  • salt & pepper to taste


  • In a large bowl, combine the ground beef & small diced onion. Season with salt & pepper. Form into 4 patties. Sear on each side on a grill or large skillet (I like to use a cast iron skillet) until they've reached the doneness you desire.
  • In a medium skillet, heat the oil, butter or ghee. Add the diced onion & jalapeño. Season with salt & pepper to taste. Sauté until the onions are translucent on medium-high heat. Add in the garlic & cook, while stirring, for another 2 minutes. Remove from heat.
  • Heat a dry skillet, grill, or cast iron pan (I love cast iron!). Slice your eggplant into 1/4"-1/2" rounds. Blot each side dry with a paper towel. Season each side liberally with garlic powder. Season to taste with salt & pepper. Sear on a dry, hot skillet over medium-high heat for about 4 minutes per side.
  • Make your burger! Top the burger with the onion/jalapeno mixture & sandwich it between your eggplant 'bun'. Garnish it however you like. I like mayo on mine - since Im doing Whole30, I really love this chipotle mayo on this burger.