Peanut 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 beef patties that get a gorgeous sear in the skillet. The whole thing comes together with a bright, tangy dipping sauce made from coconut aminos, apple cider vinegar, and honey that ties every bite together beautifully. Butter lettuce leaves stand in for buns, keeping things light and fresh while adding a satisfying crunch alongside the julienned carrot and fresh cilantro. Every ingredient here is naturally free from peanuts, and since you're cooking from scratch, there's no need to stress over labels or shared-facility warnings that come with store-bought sauces and pre-seasoned patties. The coconut aminos do a lot of heavy lifting in both the patties and the sauce, delivering that savory, umami depth without any of the usual allergen concerns. These are the kind of handheld bites that disappear fast at a dinner table, but they're just as satisfying as a quick weeknight meal for one or two.
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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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