Chestnut Free Ginger-Scallion Mini Burger Lettuce Cups
These little lettuce cups are packed with bold, fresh flavor — ginger, garlic, scallions, and a touch of turmeric give each mini patty a serious personality that goes way beyond a standard burger. The tangy coconut aminos and apple cider vinegar dipping sauce ties everything together with a sweet-savory kick that makes you want to keep reaching for the next one. Butter lettuce leaves stand in for buns, keeping things light and crisp while still feeling satisfying and fun to eat. Because the whole recipe leans on whole-food pantry staples, there's no need to scan labels for sneaky nut-based fillers or flour blends that can sometimes hide in pre-seasoned patties or sauces. Everything here is straightforward — ground beef, fresh aromatics, and a handful of produce. The patties get a proper sear in coconut oil, so you still get that deeply browned, caramelized crust that makes a great burger worth eating. Whether you're serving these as a weeknight dinner or a crowd-pleasing appetizer platter, they disappear fast.
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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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