BHA & BHT Free Maple & Apple Cider Glazed Beef Burgers
These burgers bring serious flavor through a combination of fresh herbs, warm spices, and a glossy sweet-tangy glaze that caramelizes beautifully in the pan. The patties themselves are seasoned with minced garlic, fresh ginger, parsley, and thyme — real ingredients you can see and smell, with no mystery additives hiding in the mix. That matters a lot when you're avoiding synthetic preservatives like BHA and BHT, which tend to sneak into packaged seasonings, condiments, and even some ground beef blends. Here, every component is straightforward and clean, from the 80/20 ground beef to the coconut aminos standing in for conventional soy sauce. The glaze is where things get genuinely exciting — pure maple syrup and apple cider vinegar simmer down with a touch of turmeric and fresh ginger into something sticky, bright, and deeply savory. Spooned over the patties in the final minute of cooking, it lacquers each burger with a rich finish that tastes far more complex than the short ingredient list suggests. Wrapped in butter lettuce with creamy avocado and crisp red onion, this is a weeknight dinner that feels like a treat.
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Learn more →Ingredients
4 servings
For the patties
- 1 ½ lb ground beef (80/20)
- 3 cloves garlic, minced
- 1 tsp fresh ginger, finely grated
- 2 tbsp fresh parsley, finely chopped
- 1 tsp fresh thyme leaves
- 1 tsp salt
- 1 tbsp coconut oil
For the glaze
- 3 tbsp pure maple syrup
- 2 tbsp apple cider vinegar
- 1 tbsp coconut aminos
- ¼ tsp ground turmeric
- ¼ tsp fresh ginger, finely grated
For serving
- butter lettuce leaves, for serving (optional)
- sliced avocado, for serving (optional)
- sliced red onion, for serving (optional)
Instructions
- 1
Combine the ground beef, garlic, 1 tsp grated ginger, parsley, thyme, and salt in a large mixing bowl. Mix gently with your hands until just combined — do not overwork the meat. Divide into 4 equal portions and press each into a patty about 3/4 inch thick, making a slight indent in the center of each with your thumb to prevent puffing.
- 2
Combine the maple syrup, apple cider vinegar, coconut aminos, turmeric, and 1/4 tsp grated ginger in a small saucepan over medium heat. Bring to a gentle simmer and cook, stirring occasionally, until the glaze thickens enough to coat the back of a spoon and reduces by about one-third, 4–5 minutes. Remove from heat and set aside.
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