Mushroom 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 80/20 beef patties that get a deep, caramelized sear in coconut oil. The whole build is bright and fresh, with crisp butter lettuce acting as the "bun," shredded carrot for crunch, and a tangy coconut aminos and apple cider vinegar dipping sauce that ties everything together. For anyone navigating a mushroom-free lifestyle, this recipe is a genuinely satisfying win because there's nothing hidden to worry about — every ingredient is clean, whole, and right there on the list. So many burger-adjacent recipes sneak in umami boosters or pre-made sauces that can be a minefield, but here the depth of flavor comes entirely from fresh aromatics and coconut aminos. The patties are portioned small and pressed thin so they cook fast and stay juicy, making this just as doable on a weeknight as it is impressive enough for a casual dinner party spread. Serve the dipping sauce on the side and let everyone assemble their own cups for a fun, hands-on meal that feels a little elevated without any extra effort.
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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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