Macadamia Free Maple & Apple Cider Glazed Beef Burgers
These burgers bring serious weeknight energy with a flavor combination that feels anything but ordinary. The patties are built on 80/20 ground beef seasoned with fresh garlic, ginger, parsley, and thyme, so every bite is aromatic and deeply savory before the glaze even enters the picture. That glaze — pure maple syrup, apple cider vinegar, coconut aminos, and a whisper of turmeric — gets simmered down until it's glossy and sticky, then spooned over the patties twice for maximum impact. Cooking them in coconut oil gives the exterior a beautifully browned crust that holds up under all that sweet-tangy richness. Wrapping everything in crisp butter lettuce with creamy avocado and sharp red onion keeps things fresh and light without losing any of the indulgence. The whole ingredient list is straightforward and free from tree nut concerns, so you can shop and cook with total confidence. Whether you're feeding a crowd or just treating yourself on a Tuesday, this one is absolutely worth making.
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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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