These little lettuce cups are everything you want in a handheld bite — juicy, aromatic, and packed with bright, punchy flavor from fresh ginger, garlic, and scallions. The patties get a deep, caramelized sear in coconut oil, and the coconut aminos bring that savory, umami depth without any of the preservatives you'd find in conventional soy sauce or processed condiments. That swap is actually the key to keeping this recipe clean, since nitrates and nitrites tend to sneak into meals through cured meats and certain sauces rather than fresh ground beef. Everything here is built from whole, unprocessed ingredients — ground beef, fresh aromatics, a touch of turmeric, and a zippy apple cider vinegar dipping sauce that comes together in seconds. Crisp butter lettuce leaves stand in for buns, keeping things light and fresh, while julienned carrot and a handful of cilantro add color and crunch to every cup. It's the kind of recipe that feels like restaurant food but comes together entirely in your own kitchen, with full control over what goes in.
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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.
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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