Mustard 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 go straight into the beef, so every bite is aromatic and satisfying without relying on any condiments that typically sneak mustard into the mix. The dipping sauce is built from coconut aminos, apple cider vinegar, honey, and fresh ginger, which means it's tangy and bright with zero hidden ingredients to worry about. Butter lettuce leaves stand in for buns beautifully, keeping things light and crisp while giving each mini patty a cool, fresh wrapper. Julienned carrot and a scatter of scallion greens add color and crunch on top, making these as pretty as they are delicious. The patties cook in coconut oil over high heat until deeply browned and caramelized on the outside — that sear is everything. Whether you're serving these as a weeknight dinner or a crowd-pleasing appetizer, they come together with straightforward ingredients and no stress about label-reading at the condiment aisle.
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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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