Pistachio Free Ginger-Scallion Mini Burger Lettuce Cups
These little lettuce cups pack a serious punch of flavor — ginger, garlic, scallion, and a touch of turmeric all folded into juicy 80/20 beef patties that get a deep, caramelized sear in the skillet. The whole thing comes together in a butter lettuce leaf with shredded carrot, fresh cilantro, and a tangy coconut aminos dipping sauce that ties every bite together. Tree nut concerns can make a lot of Asian-inspired recipes feel off-limits, but this one is built entirely from fresh aromatics, simple pantry staples, and clean whole-food ingredients — no nuts anywhere in sight. Coconut aminos do double duty here, seasoning both the patties and the dipping sauce with a savory, slightly sweet depth that makes you forget soy sauce ever existed. The mini patty format is genuinely fun to serve — great for a casual weeknight dinner or a low-key gathering where people can build their own cups. Julienned carrot adds a satisfying crunch against the tender beef, and the bright green scallion tops scattered over everything make the platter look like you actually tried. This is the kind of recipe that disappears fast, so consider doubling the batch.
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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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