For a Moroccan twist on burgers, fold apricots, pine nuts, cilantro, and spices into ground beef, and then serve with cumin-, cinnamon-, and coriander-spiked ketchup after grilling.

• 1 pound ground beef (85% lean)
• ⅓ cup finely snipped dried apricots
• 2 Tablespoons pine nuts, toasted
• 2 Tablespoons chopped fresh cilantro
• 2 cloves garlic, minced
• ½ teaspoon salt
• ½ teaspoon ground cumin
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground coriander
• ¼ teaspoon ground black pepper

• 4 kaiser rolls
• 1 recipe Moroccan Ketchup
• 4 leaves red leaf lettuce
• 1 medium tomato, sliced

1. In a large bowl combine beef, apricots, pine nuts, cilantro, garlic, salt, cumin, cinnamon, coriander, and pepper. Shape mixture into four ¾-inch-thick patties.
2. For a charcoal grill, grill patties on the rack of an uncovered grill directly over medium coals for 14 to 18 minutes or until done (160 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place patties on grill rack over heat. Cover; grill as above.) Serve burgers on rolls topped with Moroccan Ketchup, lettuce, and tomatoes. Makes 4 servings.
3. Moroccan Ketchup: In a small bowl combine ⅓ cup ketchup, ⅛ teaspoon ground cumin, ⅛ teaspoon ground cinnamon, ⅛ teaspoon ground coriander, and ⅛ teaspoon ground black pepper.