Capsaicin Free Ginger-Scallion Mini Burger Lettuce Cups
These little lettuce cups pack a serious punch of flavor without a single drop of heat, making them a brilliant option for anyone who loves bold, savory food but needs to keep capsaicin completely off the table. The patties get their depth from fresh ginger, garlic, coconut aminos, and a touch of turmeric — a combination that's aromatic and satisfying in a way that never feels like anything is missing. Ground beef cooked in coconut oil develops a beautifully browned crust, and nestled into crisp butter lettuce leaves, each bite has that perfect contrast of juicy and fresh. The tangy ginger-honey dipping sauce ties everything together with a bright, slightly sweet finish that makes you want to reach for another one immediately. Julienned carrot and scallion greens add color and a little crunch on top, so the whole platter looks as good as it tastes. These are the kind of handheld bites that disappear fast at a table, whether you're cooking for a crowd or just treating yourself to something a little more exciting than a standard weeknight dinner.
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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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