Bun-less Cajun Burger with Spinach & Green Bean Salad

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1
Heat a grill pan, outdoor grill, or skillet over medium heat.
2
In a small bowl, prepare Cajun spice by mixing together cumin, coriander, paprika, oregano, salt, and pepper.
½ tsp cumin
½ tsp coriander
½ tsp paprika
¼ tsp oregano
¼ tsp salt
¼ tsp black pepper
1 table spoon freshly chopped cilantro

3
In a mixing bowl, add 1 Lb Lean Ground Beef , spice mixture and chopped cilantro. Mix everything well and form the beef mixture into 4 ounces burger patties.

4
Coat grill or bottom of skillet with oil. Add burgers and cook thoroughly , 2-3 minutes per side.
about 2 tbsp virgin coconut oil

5
In a medium bowl, prepare dressing by whisking together oil, vinegar, Dijon, salt, and pepper.
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
¼ tsp Dijon mustard
⅛ tsp salt
⅛ tsp black pepper

6
Fill Medium saucepan about halfway with hot water; cover with lid and bring to a boil.Once the water in the saucepan is boiling, season with pinch of salt and add in the green beans.(5 ounces) Cook the beans until they are bright green and tender-crisp, 3 to 4 minutes.

7
Wash and dry spinach. Add spinach and green beans in to bowl with dressing and toss to coat.
1 (5 oz) pkg baby spinach

8
Wash and slice tomatoes into rounds. Halve and pit avocados; thinly slice while still in skin and scoop out.
1 tomatoes
1 avocados

9
You are more than welcome to use Gluten Free Buns. Toast buns on grill/skillet. I used Romaine lettuce as a bun. 2 slices of Romaine hearts and cut them in a half to replace it for buns.

10
To serve, spread some Dijon on buns. Top buns or romaine lettuce with beef patties, slices of tomato and avocado. Serve with spinach & green bean salad on the side. Enjoy!