Wheat Free Ginger-Scallion Mini Burger Lettuce Cups
These little lettuce-wrapped patties are the kind of thing you make once and immediately add to the regular rotation. Ground beef gets loaded with fresh ginger, garlic, scallions, and a splash of coconut aminos before being seared in coconut oil until deeply browned — no breadcrumbs, no fillers, nothing that would cause a problem for anyone avoiding wheat. The coconut aminos do double duty here, standing in for soy sauce both in the patties and in the bright, tangy dipping sauce that ties everything together. Butter lettuce leaves act as the perfect edible vessel — crisp, cool, and just sturdy enough to hold a patty, shredded carrot, and a scatter of fresh herbs without falling apart. The turmeric gives the meat a subtle warmth and a gorgeous golden color that makes the whole platter look like it came from a restaurant. Whether you're cooking for a crowd or just want a lighter weeknight dinner that doesn't feel like a compromise, these deliver serious flavor in every bite.
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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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