Turkey Free Ginger-Scallion Mini Burger Lettuce Cups
These little lettuce cups pack a serious punch of flavor — ginger, garlic, coconut aminos, and a whisper of turmeric all folded into juicy ground beef patties that cook up with a gorgeous sear. The whole thing comes together in a skillet, no grill or special equipment required. Each patty nestles into a crisp butter lettuce leaf and gets topped with shredded carrot, fresh scallion greens, and a bright ginger-honey dipping sauce that ties every bite together. For anyone avoiding turkey, this is a satisfying, protein-forward option that never feels like a compromise — the beef delivers richness and depth that makes these feel indulgent even in their light, handheld form. Coconut aminos do double duty here, seasoning both the patties and the dipping sauce with a savory, slightly sweet complexity that keeps things interesting without any soy or poultry-based ingredients sneaking in. They work beautifully as a party appetizer or a weeknight dinner that feels a little more special than the usual routine. Cilantro on top is optional, but honestly, don't skip 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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