Legume Free Ginger-Scallion Mini Burger Lettuce Cups
These little lettuce cups pack a serious punch of flavor — ginger, garlic, scallion, and a touch of turmeric all folded into juicy ground beef patties that get a gorgeous sear in the skillet. The whole build is wrapped in crisp butter lettuce, topped with shredded carrot and fresh herbs, and finished with a tangy coconut aminos and apple cider vinegar dipping sauce that ties everything together. For anyone navigating a legume-free lifestyle, burgers can actually be one of the easier wins, and this recipe leans into that by keeping every single component clean and straightforward — no soy sauce, no bean-based fillers, no hidden legume derivatives anywhere in the lineup. Coconut aminos does a lot of heavy lifting here, delivering that savory, slightly sweet depth you'd normally expect from soy-based condiments, and it shows up in both the patties and the dipping sauce. The lettuce cup format makes these feel light and fresh rather than heavy, which means they work just as well for a weeknight dinner as they do for a casual spread with friends. Don't skip the step of cooking the patties undisturbed — that deep brown crust is where all the magic happens.
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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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