Pecan 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 ground beef patties that get a gorgeous sear in the skillet. The whole build is naturally free from tree nuts of any kind, so there's no need to scan labels or swap out ingredients to make it work for your table. Coconut aminos pull double duty here, seasoning both the patties and the bright, tangy dipping sauce that ties everything together. Crisp butter lettuce leaves stand in for buns, keeping things light and fresh while giving you the perfect vessel for scooping up every bit of that saucy, savory filling. Julienned carrot and a scatter of scallion greens add color and crunch on top, making these as pretty as they are satisfying. They're great for a casual weeknight dinner or laid out on a platter for a crowd — either way, the dipping sauce disappears fast, so you might want to double it.
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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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