Emulsifier 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 ground beef patties that get a gorgeous sear in coconut oil. The whole thing comes together without a single emulsifier in sight, which is harder to pull off than it sounds when you're craving something that feels this satisfying and complete. Coconut aminos do the heavy lifting in both the patties and the dipping sauce, bringing that savory, slightly sweet depth you'd normally chase with condiments full of additives and stabilizers. The quick apple cider vinegar and honey dipping sauce is bright and tangy, and it ties every bite together beautifully. Crisp butter lettuce leaves stand in for buns, keeping things light and fresh while shredded carrot and scallion greens add color and crunch. These are the kind of handheld bites that disappear fast at a table — elegant enough to serve to guests, easy enough to throw together on a weeknight.
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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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