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 (or liquid stevia for Keto version only) 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.