These little lettuce cups pack a serious punch of flavor — ginger, garlic, scallion, and a touch of turmeric all folded into juicy 80/20 beef patties that get a deep, caramelized sear in coconut oil. The whole build is wrapped in crisp butter lettuce and finished with julienned carrot, fresh cilantro, and a bright dipping sauce made from coconut aminos, apple cider vinegar, and honey. Coconut aminos do a lot of heavy lifting here, standing in for conventional soy sauce and bottled condiments that almost always sneak in high fructose corn syrup — so you get that savory, slightly sweet depth without any of the processed sweetener baggage. The dipping sauce comes together in seconds and uses honey as its only sweetener, keeping everything clean and ingredient-list simple. These are the kind of handheld bites that disappear fast at a table, whether you're feeding a crowd or just making a fun weeknight dinner for two. Light, satisfying, and genuinely exciting to eat — no bun required.
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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.
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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