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Bunless Beef Burgers w/ Arugula, Feta, and Balsamic Glaze

This summer, the burgers are going bunless! Forget the stereotypical cheeseburger and make these Bunless Beef Burgers with Arugula, Feta, and Balsamic Glaze. Each element of this burger blends so beautifully to create the perfect sweet, tart, and savory harmony of flavors in your mouth. This is the perfect light summer burger!

Is This Dish a Burger or a Salad?

Technically, it’s both! This amazing gluten-free burger is situated atop a delicate bed of peppery arugula, which is the perfect base for a bunless burger. A homemade balsamic glaze is drizzled over the top of the greens and beef, cascading with notes of vinegar and maple. Finally, some fresh crumbled feta cheese blankets the balsamic burger. 

If you were to see this dish on a menu, it may be classified as a salad or a burger. In the end, it doesn’t matter what you call it. Bunless Beef Burgers with Arugula, Feta, and Balsamic Glaze are an elegant way to eat a bunless burger at your next BBQ or summer party!

Balsamic Glaze; the Most Underrated Burger Sauce

Many burger shacks and BBQ enthusiasts have their homemade burger sauces. Many may consist of ketchup, mayo, pickles, mustard, celery seeds, or other condiments, which are then slathered onto your juicy burger. While this is a fabulous addition to any burger, it is the expected, predictable route. 

The balsamic glaze will instead surprise your guests, opening up a whole new world of flavor options for bunless burgers. Plus, the balsamic drizzle is the perfect pairing with spicy arugula. Top it all off with creamy, crumbly feta cheese and you will be shocked at how delicious this bunless burger is!

Ingredients in Bunless Beef Burgers w/ Arugula, Feta, and Balsamic Glaze

While these bunless burgers have tons of flavor, they do not require many ingredients. All ingredients are gluten-free varieties.

For the Burgers, you will need:

  • 1½ pounds freshly ground beef, about 80/20 fat ratio
  • 1 ½ teaspoons salt
  • 1 teaspoon cracked black pepper
  • 2 cloves garlic, very finely minced

For the Balsamic Glaze, you will need:

For serving, you will need:

  • 2-3 cups fresh arugula, washed and dried
  • 2 teaspoons extra virgin olive oil
  • 1 lemon, juiced
  • 4-6 oz. feta cheese, crumbled
  • Cherry tomatoes on the vine

How to Make Bunless Beef Burgers w/ Arugula, Feta, and Balsamic Glaze

Begin by getting the meat ready for the bunless burgers. In a bowl, add the ground beef, salt, pepper, and garlic. Mix lightly with a fork to combine completely. I like to use a fork because the heat from your hands can melt the fat in the beef, leading to less juicy burgers.

Once the meat is fully combined, portion 4 nicely-sized burger patties. Set them on a plate and set them aside.

Cook your burgers using a cast-iron pan indoors or use your outdoor grill.

Using a cast-iron pan: Heat the pan to medium heat. Do not grease the cast-iron, as there is plenty of fat inside the burger meat. Allow the pan to get hot, about 2-3 minutes. 

Add your burgers to the pan and cook 6-7 minutes per side, depending on thickness. My burgers were about ¾-inch thick. 

Using the Weber grill: Heat your charcoal and add it to one side of the grill to create a hot and cold side. Or, turn your gas burner to medium heat. Sear the burgers and cook 6-7 minutes per side, depending on thickness.

While the burgers are cooking, make the Balsamic Glaze. Add the balsamic and maple syrup to a small saucepan. Bring it to a simmer and allow it to reduce over low heat for 10 minutes until the glaze becomes thicker and syrupy.

Remove from the heat and set aside, but do not allow the glaze to cool! It will get too thick and need to be reheated.

Add your arugula to a bowl and toss it with olive oil and lemon juice. Add some arugula to a plate. Top with a burger. Drizzle the Balsamic Glaze over the burger and the arugula.

Top with feta. Adorn the plate with some fresh cherry tomatoes and serve.

Bunless Burger on Plate with Feta and Glaze

Bunless Beef Burgers w/ Arugula, Feta, and Balsamic Glaze

These gluten-free, juicy beef burgers are served bunless! The meaty mounds are served atop fresh arugula, fresh feta cheese, and a homemade balsamic glaze that you and your family will love!
Prep Time 10 mins
Cook Time 20 mins
Course Main Course
Cuisine American
Servings 4 people

Ingredients
  

For the Burgers, you will need:

  • 1 1/2 pounds fresh ground beef, about 80/20 fat ratio
  • 1 1/2 teaspoons salt
  • 1 teaspoon cracked black pepper
  • 2 cloves garlic, very finely minced

For the Balsamic Glaze, you will need:

  • 1 cup aged balsamic vinegar
  • 1 tablespoon maple syrup
  • Cracked black pepper, to taste

For Serving:

  • 2-3 cups fresh arugula, washed and dried
  • 2 teaspoons extra virgin olive oil
  • 1 lemon, juiced
  • 4-6 oz. feta cheese, crumbled
  • cherry tomatoes on the vine

Instructions
 

  • Begin by getting the meat ready for the bunless burgers. In a bowl, add the ground beef, salt, pepper, and garlic. Mix lightly with a fork to combine completely. I like to use a fork because the heat from your hands can melt the fat in the beef, leading to less juicy burgers.
  • Once the meat is fully combined, portion 4 nicely-sized burger patties. Set them on a plate and set them aside.
  • Cook your burgers using a cast-iron pan indoors or use your outdoor grill.
  • Using a cast-iron pan: Heat the pan to medium heat. Do not grease the cast-iron, as there is plenty of fat inside the burger meat. Allow the pan to get hot, about 2-3 minutes.
  • Add your burgers to the pan and cook 6-7 minutes per side, depending on thickness. My burgers were about ¾-inch thick.
  • Using the grill: Heat your charcoal and add it to one side of the grill to create a hot and cold side. Or, turn your gas burner to medium heat. Sear the burgers and cook 6-7 minutes per side, depending on thickness.
  • While the burgers are cooking, make the Balsamic Glaze. Add the balsamic and maple syrup to a small saucepan. Bring it to a simmer and allow it to reduce over low heat for 10 minutes until the glaze becomes thicker and syrupy. Remove from the heat and set aside, but do not allow the glaze to cool! It will get too thick and need to be reheated.
  • Add your arugula to a bowl and toss it with olive oil and lemon juice. Add the arugula to a plate. Top with a burger. Drizzle the Balsamic Glaze over the burger and the arugula. Top with feta.
  • Adorn the plate with some fresh cherry tomatoes and serve.
Keyword Bunless Beef Burgers w/ Arugula, Feta, and Balsamic Glaze, Bunless Burgers, Gluten-free
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Aged Balsamic Vinegar

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