These little lettuce-wrapped patties are the kind of handheld bite that disappears fast at any table. Ground beef gets loaded with fresh ginger, garlic, scallions, and a splash of coconut aminos before being seared in coconut oil until deeply browned and irresistible. The coconut aminos do the heavy lifting here — they bring that savory, slightly sweet depth you'd normally get from soy sauce, making this completely grain- and legume-free without sacrificing any flavor. A quick dipping sauce of coconut aminos, apple cider vinegar, honey, and more ginger ties everything together with a bright, tangy finish. Crisp butter lettuce leaves stand in for buns beautifully, keeping things light while still giving you something satisfying to hold onto. Julienned carrot and fresh cilantro add color and crunch on top, so every cup looks as good as it tastes. Whether you're meal-prepping for the week or putting out a spread for friends, these mini cups are proof that eating this way never has to feel like a compromise.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
