Brazil Nut Free Ginger-Scallion Mini Burger Lettuce Cups
These little lettuce cups pack a serious punch of flavor — ginger, garlic, and coconut aminos work together to give each mini patty a savory, slightly umami-rich depth that feels anything but ordinary. The butter lettuce leaves act as the perfect edible vessel, crisp and cool against the warm, deeply browned beef. A quick whisk of coconut aminos, apple cider vinegar, honey, and fresh ginger creates a bright dipping sauce that ties every bite together beautifully. Shredded carrot and fresh scallion greens add color and crunch on top, making these as visually appealing as they are delicious. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of the usual hidden culprits — every ingredient here is straightforward and easy to verify at the store. Coconut aminos stand in for soy sauce and bring that savory backbone without any of the cross-contamination concerns that can come with conventional condiments. The whole thing comes together in one skillet with minimal fuss, making it a smart choice for a weeknight dinner or a casual spread where everyone can just grab a cup and dig in.
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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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