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 coconut oil. That's the key move here: coconut oil is the only cooking fat in the recipe, so you're completely sidestepping the canola, soybean, and vegetable oils that sneak into so many restaurant-style burgers and sauces. Coconut aminos stand in for soy sauce throughout, lending that savory, slightly sweet depth without any of the additives hiding in conventional condiments. The quick dipping sauce — just aminos, apple cider vinegar, fresh ginger, and honey — comes together in seconds and ties every bite together beautifully. Crisp butter lettuce leaves do the work of a bun, keeping things light and fresh while the julienned carrot and scallion greens add color and crunch. These are the kind of handheld bites that disappear fast at a table, but they're equally satisfying as a weeknight dinner straight from the skillet.
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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.
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