Nutmeg 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 give every bite a bright, aromatic depth that feels anything but ordinary. So many burger-style recipes lean on warm spice blends that sneak in nutmeg, but this one keeps things clean and bold with ingredients that actually earn their place. The coconut aminos pull double duty, going into both the patties and the tangy honey-ginger dipping sauce, so every component ties together beautifully. Butter lettuce leaves stand in for buns, keeping things light and crisp while still giving you that satisfying handheld experience. Julienned carrot and a scatter of fresh scallion greens add color and crunch on top, making these as pretty on a platter as they are fun to eat. The patties get a proper sear in coconut oil until deeply browned, so you're not sacrificing any of that caramelized, savory crust. Whether you're serving these as a weeknight dinner or a crowd-pleasing appetizer, they 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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