Gelatin Free Ginger-Scallion Mini Burger Lettuce Cups
These little lettuce cups pack a serious punch of flavor — ginger, garlic, coconut aminos, and a whisper of turmeric all worked right into the beef before it ever hits the pan. The patties get a deep, caramelized sear in coconut oil, then nestle into crisp butter lettuce leaves with shredded carrot, fresh scallion greens, and a bright apple cider vinegar dipping sauce. It's the kind of handheld bite that feels light and fresh but still genuinely satisfying. For anyone navigating a gelatin-free lifestyle, burgers can be a sneaky minefield — some store-bought patties, sauces, and even seasoning blends contain hidden binders or additives derived from gelatin. Every single component here is built from scratch with whole, straightforward ingredients, so there's nothing to second-guess. The dipping sauce comes together in under a minute and adds a tangy-sweet finish that ties the whole thing together beautifully. Whether you're serving these as a weeknight dinner or a crowd-pleasing appetizer, 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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