Eggless 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 ground beef patties that get a gorgeous sear in coconut oil. The whole thing comes together without a single egg, which is great news because so many burger and meatball recipes lean on egg as a binder. Here, the 80/20 beef has enough natural fat and structure to hold together beautifully on its own, no substitutions needed. Crisp butter lettuce leaves stand in for buns, keeping things light and fresh while still giving you something satisfying to pick up and bite into. The quick coconut aminos and apple cider vinegar dipping sauce ties every element together with a savory-tangy finish that makes you want to keep reaching for another cup. Shredded carrot and fresh cilantro add color and crunch on top, turning a simple weeknight protein into something that genuinely looks impressive on a platter. This is the kind of recipe that earns a permanent spot in your rotation.
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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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