Gluten Free Ginger-Scallion Mini Burger Lettuce Cups
These little lettuce-wrapped patties are packed with bold, fresh flavor — ginger, garlic, scallions, and a touch of turmeric all folded right into the beef before it ever hits the pan. Coconut aminos stand in for soy sauce throughout, both in the patties and the tangy honey-ginger dipping sauce, which means the whole dish stays naturally free of gluten without any awkward substitutions or specialty flours. Butter lettuce leaves do double duty as the "bun," keeping things light and crisp while giving you that satisfying hand-held experience. The quick pan-sear in coconut oil builds a deeply browned crust on each mini patty that makes them taste far more impressive than the effort involved. Shredded carrot, bright cilantro, and a drizzle of that punchy dipping sauce finish everything off with color and crunch. These are the kind of bites you bring to a gathering and watch disappear before you've even sat down — and nobody will be asking where the bun went.
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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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