Celery Free Maple & Apple Cider Glazed Beef Burgers
These burgers bring serious flavor without a single stalk of celery in sight — which matters more than you'd think, since celery (and celery seed) sneaks into a surprising number of seasoning blends, sauces, and store-bought patties. Here, the seasoning comes from fresh garlic, ginger, parsley, and thyme worked gently into 80/20 ground beef, giving you juicy, herb-forward patties that hold together beautifully. The real showstopper is the glaze: maple syrup, apple cider vinegar, coconut aminos, and a whisper of turmeric reduce into something sticky, tangy, and deeply savory that gets spooned over the patties twice for maximum impact. Cooking them in coconut oil in a hot skillet builds a gorgeous sear on the outside while keeping everything tender inside. Wrapping the finished burgers in butter lettuce with sliced avocado and red onion keeps things fresh and light, though they'd be just as good on a bun if that's your style. This is the kind of weeknight dinner that feels a little special without requiring much effort at all.
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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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