Citric Acid Free Ginger-Scallion Mini Burger Lettuce Cups
These little lettuce cups pack a serious punch of flavor — ginger, garlic, scallion, and a golden hit of turmeric all folded into juicy beef patties that get a deep, caramelized sear in the pan. The whole build is refreshingly free of the citrus-derived additives that sneak into so many sauces, marinades, and packaged seasonings, because every component here is made from scratch with clean, whole ingredients. Coconut aminos stand in beautifully wherever soy sauce might typically appear, bringing a savory, slightly sweet depth without any of the usual label-reading stress. The dipping sauce — a quick whisk of coconut aminos, apple cider vinegar, honey, and fresh ginger — is bright and tangy without relying on citric acid as a preservative or flavor booster. Crisp butter lettuce leaves act as the vessel, keeping things light and fresh, while julienned carrot and a scatter of scallion greens add color and crunch to every bite. These come together fast and cook in a single skillet, making them just as practical for a weeknight dinner as they are impressive enough to set out on a platter for guests.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!