Rice Free Maple & Apple Cider Glazed Beef Burgers
These burgers bring serious flavor without a grain of rice in sight — literally. The patties are built on well-seasoned ground beef packed with fresh garlic, ginger, parsley, and thyme, so every bite is aromatic and satisfying before the glaze even enters the picture. That glaze is the real showstopper: pure maple syrup and apple cider vinegar simmer down with coconut aminos and a whisper of turmeric into something sticky, tangy, and deeply savory. Coconut aminos does the heavy lifting here in place of soy sauce, keeping things clean and completely free of any rice-derived additives that can sneak into conventional condiments. Wrapping everything in crisp butter lettuce instead of a bun keeps the whole plate naturally grain-free and lets the glaze shine without competition. Sliced avocado and red onion round it out with creamy richness and a little bite. This is the kind of weeknight dinner that feels indulgent but comes together with nothing more than a skillet and a small saucepan.
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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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