This bunless burger is topped with creamy Gouda, balsamic glazed grilled eggplant, fresh tomato and sauteed onions.
Wash and slice eggplant into thin rounds and place in a bowl with 1/4 cup olive oil and 1 teaspoon of salt, tossing to coat.
In a small saucepan, add butter and let the butter melt.
Add shallots and cook over medium heat, stirring until softened. Once softened mix in paprika and stir. Set aside off of the heat while you continue.
Preheat grill to medium - high heat.
On one side of grill add the burger patties, and on the side of the grill place the oiled eggplant slices.
Cook for about 8 minutes on each side before flipping and cooking 8 minutes on the other side.
Add Gouda slices to the burgers to melt.
When grill marks appear on both sides of the eggplant slices, transfer eggplant to a bowl and toss with reduced balsamic vinegar to coat.
Top burgers with balsamic eggplant, tomato and sauteed shallots.