Artificial Food Coloring Free Ginger-Scallion Mini Burger Lettuce Cups
These little lettuce cups are proof that burger night can be bright, fresh, and genuinely exciting without a single drop of artificial dye or synthetic flavoring in sight. Every color on the plate — the golden-tinged patties from real turmeric, the vivid orange carrot, the green scallion tops — comes straight from whole ingredients, nothing added. Coconut aminos stand in for soy sauce and bring a mellow, savory depth that pairs beautifully with fresh ginger and garlic in the beef itself, while a quick honey-vinegar dipping sauce ties everything together with a little sweet heat. Butter lettuce leaves act as the bun, keeping things light and crisp so the juicy, well-seasoned patty stays front and center. The patties get a proper sear in coconut oil until deeply browned and caramelized, so you're not sacrificing any of that satisfying burger flavor. This is the kind of recipe that works just as well for a casual weeknight dinner as it does for a fun, hands-on spread when you have people over — and nobody will miss the ketchup.
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Learn more →Ingredients
4 servings
For the patties
- 1 lb ground beef (80/20)
- 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
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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