Seed Oil Free Maple & Apple Cider Glazed Beef Burgers
These burgers bring serious flavor without a drop of refined seed oil in sight — just honest ingredients that let the beef shine. The patties are seasoned with fresh garlic, ginger, parsley, and thyme, then cooked in coconut oil for a beautifully browned crust that a vegetable oil just can't replicate. 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 something sticky, tangy, and deeply savory that gets spooned right over the patties in the final moments of cooking. Skipping the usual condiment bottle means you're in full control of every ingredient on the plate. Wrapped in crisp butter lettuce and topped with creamy avocado and sharp red onion, these come together as a complete, satisfying meal that feels indulgent without any of the usual shortcuts. Whether you're cooking for yourself or feeding a crowd, this is the kind of burger that makes you wonder why you ever settled for anything less.
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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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