Hazelnut 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 beef patties that get a deep, caramelized sear in the skillet. The whole build is naturally free from tree nuts of any kind, so there's no need to scrutinize labels or swap out anything; every ingredient here is straightforward and easy to source. Coconut aminos pull double duty, seasoning both the patties and the bright, tangy dipping sauce that ties everything together. Crisp butter lettuce leaves act as the "bun," keeping things light and fresh while giving you that satisfying handheld experience. Shredded carrot and a scatter of scallion greens add color and crunch, and the optional cilantro brings a herby lift that makes the whole platter look as good as it tastes. These are the kind of bites that disappear fast at a table, so consider doubling the batch if you're feeding a crowd.
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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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