Walnut 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 beef patties that get a gorgeous sear in the skillet. The whole thing comes together with clean, straightforward ingredients, so there's no guesswork about what's actually in your food. Coconut aminos do the heavy lifting in both the patties and the tangy dipping sauce, delivering that savory, slightly sweet depth without any soy or hidden additives to worry about. Butter lettuce leaves stand in for buns beautifully, keeping things light and fresh while giving you the perfect little vessel for each crispy-edged patty. Shredded carrot and scallion greens add crunch and color, and the quick ginger-honey dipping sauce ties every bite together. These are the kind of handheld bites that disappear fast at a table — elegant enough for a dinner party, easy enough for a weeknight.
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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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