Lactose Free Ginger-Scallion Mini Burger Lettuce Cups
These little lettuce-wrapped patties are punchy, fresh, and seriously satisfying — the kind of thing that disappears fast at a table. Ground beef gets loaded with grated ginger, garlic, scallions, and a splash of coconut aminos before being seared in coconut oil until deeply browned and caramelized on the outside. The whole build is naturally free of dairy in every single component, so there's no swapping or substituting required — it just works as written. Crisp butter lettuce cups stand in for buns and keep things light without feeling like you're missing anything. The quick dipping sauce — coconut aminos, apple cider vinegar, honey, and more fresh ginger — ties every bite together with a tangy, slightly sweet finish. Julienned carrot and a scatter of scallion greens add color and crunch on top, making these as pretty as they are delicious. Whether you're cooking for a crowd or just want something weeknight-fast with bold flavor, this one earns a permanent spot in the rotation.
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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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