These little lettuce cups pack a serious punch of flavor — ginger, garlic, scallion, and a touch of turmeric all folded right into the beef so every bite is aromatic and satisfying. The whole recipe is built from whole, recognizable ingredients, which means there's no need for binders, stabilizers, or thickeners of any kind — not a drop of xanthan gum in sight. Coconut aminos do double duty here, seasoning both the patties and the bright, tangy dipping sauce that ties everything together. Butter lettuce leaves stand in for buns beautifully, keeping things light and crisp while giving you the perfect little vessel for each mini patty. Julienned carrot and fresh scallion greens add color and crunch on top, making these as pretty as they are delicious. The patties get a proper sear in coconut oil until deeply browned, so you're not sacrificing any of that satisfying, caramelized crust. Whether you're serving these as a weeknight dinner or a crowd-pleasing appetizer, they come together with simple technique and zero compromise on flavor.
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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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