Shellfish Free Ginger-Scallion Mini Burger Lettuce Cups
These little lettuce cups are a serious crowd-pleaser — juicy beef patties packed with fresh ginger, garlic, and scallions, all wrapped in crisp butter lettuce and finished with a tangy coconut aminos dipping sauce. The flavor combination is bright and savory with just enough warmth from the turmeric and ginger to make every bite feel intentional. Because the entire recipe is built around straightforward whole-food ingredients, there's no need to scan labels for hidden shellfish derivatives or worry about sneaky seafood-based sauces lurking in the mix. The dipping sauce comes together in seconds — just a whisk of coconut aminos, apple cider vinegar, honey, and ginger — and it ties everything together beautifully. Shredded carrot and fresh cilantro add color and crunch on top, making these as pretty on a platter as they are satisfying to eat. Whether you're serving them as a fun weeknight dinner or a shareable appetizer, the handheld format makes them genuinely easy to pull off for a crowd.
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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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