Cashew Free Ginger-Scallion Mini Burger Lettuce Cups
These little lettuce cups pack a serious punch of flavor — ginger, garlic, scallions, and a touch of turmeric all folded into juicy 80/20 beef patties that get a gorgeous sear in coconut oil. The whole thing comes together in a skillet with no complicated steps, just honest ingredients doing exactly what they're supposed to do. A quick dipping sauce of coconut aminos, apple cider vinegar, honey, and fresh ginger ties every bite together with a bright, tangy finish. Butter lettuce leaves stand in for buns, keeping things light and crisp while still feeling satisfying and fun to eat. So many Asian-inspired sauces and burger blends sneak in cashew-based ingredients or are processed on shared lines with tree nuts, but every component here is straightforward and easy to verify. Shredded carrot and fresh cilantro add color and crunch on top, making these as pretty on a platter as they are delicious. Whether you're feeding a crowd or just doing a weeknight dinner with a little flair, these mini burgers are the kind of recipe you'll come back to again and again.
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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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