Macadamia 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 ground beef patties that get a deep, caramelized sear in coconut oil. The whole thing comes together in a crisp butter lettuce leaf with shredded carrot, fresh cilantro, and a tangy coconut aminos dipping sauce that ties every bite together. Snacking on these feels light and fresh, but the 80/20 beef and bold aromatics make them genuinely satisfying. Many burger-style recipes lean on nut-based sauces or toppings that can be tricky to navigate, but every ingredient here is straightforward and easy to verify. The dipping sauce — just coconut aminos, apple cider vinegar, ginger, and honey — is bright and slightly sweet without any of the guesswork. These are the kind of handheld bites that disappear fast at a gathering, but they're equally great as a weeknight dinner that feels a little more special than your average burger night.
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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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