Anti Inflammatory Ginger-Scallion Mini Burger Lettuce Cups

Total time30 min

Prep time15 min

Cook time15 min

Anti Inflammatory Ginger-Scallion Mini Burger Lettuce Cups

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Ingredients

4 servings

For the patties

1 lb ground beef (80/20)
SunFed Ranch 100% Grass Fed 80% Lean Organic Ground Beef Brick Nature's Promise 100% Grass-fed 80% Lean 20% Fat Ground Beef
Marketside 80% Lean / 20% Fat Grass-Fed Ground Beef, 16 oz
Catelli Brothers Grass-Fed Ground Beef 80/20
Hannaford Grass-Fed Ground Beef 80/20
See all
4 scallions, thinly sliced (white and green parts separated)
1 tbsp fresh ginger, finely grated
2 cloves garlic, minced
2 tbsp coconut aminos
½ tsp ground turmeric
½ tsp fine sea salt
1 tbsp coconut oil

For the dipping sauce

2 tbsp coconut aminos
1 tbsp apple cider vinegar
1 tsp fresh ginger, finely grated
1 tsp honey
Ingredient note
Added sugar is limited on an anti-inflammatory diet, but the small amount of honey per serving here is likely fine for many people. If you prefer to always avoid honey, please tap it and change its rating to Red.

For serving

12 butter lettuce leaves, separated and rinsed
1 medium carrot, julienned or shredded
¼ cup fresh cilantro leaves (optional)

Instructions

1
In a small bowl, whisk together the dipping sauce ingredients: 2 tbsp coconut aminos, apple cider vinegar, 1 tsp grated ginger, and honey until the honey dissolves. Set aside.
2
In a large mixing bowl, combine the ground beef, white parts of the scallions, 1 tbsp grated ginger, garlic, 2 tbsp coconut aminos, turmeric, and salt. Mix with your hands until just combined — do not overwork the meat.

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