Cinnamon Free Maple & Apple Cider Glazed Beef Burgers
These burgers bring serious flavor without leaning on the usual warm spice suspects — no cinnamon in sight, yet the glaze is anything but boring. Pure maple syrup and apple cider vinegar reduce down into a sticky, tangy coating that clings to each patty and caramelizes beautifully in the final minute of cooking. Fresh ginger, thyme, and garlic do the heavy lifting in the beef itself, giving every bite a savory, aromatic depth that feels intentional and bold. Coconut aminos add a subtle umami backbone to the glaze, and a pinch of turmeric rounds it out with a gentle earthiness. The thumb-indent trick keeps the patties flat and even as they cook, so you get that deep, browned crust without any domed, uneven mess. Wrapped in crisp butter lettuce with creamy avocado and sharp red onion, these come together as a meal that feels fresh and a little unexpected. It's the kind of burger that makes you wonder why you ever needed a bun in the first place.
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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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