Pork Free Maple & Apple Cider Glazed Beef Burgers
These burgers bring serious flavor without a single ingredient you'd need to second-guess. The patties are built on 80/20 ground beef seasoned with fresh garlic, ginger, parsley, and thyme — a combination that smells incredible the moment it hits a hot pan. What really sets this recipe apart is the glaze: pure maple syrup, apple cider vinegar, coconut aminos, and a touch of turmeric come together into a sticky, tangy-sweet coating that caramelizes beautifully over the beef in the final minute of cooking. Coconut aminos do the heavy lifting that soy sauce or Worcestershire might typically handle, keeping everything clean and free from any pork-derived additives you'd find in some condiments. Served in crisp butter lettuce cups with creamy avocado and sharp red onion, the whole thing feels fresh and a little elevated without being fussy. This is the kind of burger that makes you wonder why you ever bothered with a bun.
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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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