Lupin 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 deep, caramelized sear in the skillet. The whole build is refreshingly clean: crisp butter lettuce, shredded carrot, fresh cilantro, and a tangy coconut aminos dipping sauce that ties everything together. Lupin flour and lupin-derived ingredients have been quietly sneaking into everything from burger buns to seasoning blends, so skipping the bun entirely and wrapping these in lettuce is a genuinely smart move — not a compromise. Coconut aminos stand in for soy-based sauces throughout, keeping the umami depth without any of the usual label-reading stress. The patties are small enough to cook through quickly and evenly, and the two-batch sear method means you get that gorgeous brown crust on every single one. This is the kind of recipe that feels like a restaurant appetizer but comes together in a single skillet with straightforward, whole-food ingredients. Whether you're feeding a crowd or just yourself on a weeknight, these cups disappear fast.
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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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