Yeast 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 work together to make every bite feel bright and satisfying. The patties are seared in coconut oil until deeply browned, which means you get that irresistible crust without any bun, breading, or leavening agent in sight. For anyone navigating a yeast-free lifestyle, burgers can feel like a minefield of hidden ingredients — enriched buns, malt-based condiments, and fermented sauces are everywhere. Here, coconut aminos stand in for soy sauce and deliver that savory depth cleanly, while the dipping sauce gets its tang from apple cider vinegar and a little honey instead of anything fermented or problematic. Crisp butter lettuce leaves act as the perfect vessel, keeping things fresh and light while still feeling like a real, satisfying meal. The julienned carrot and fresh cilantro on top add color and crunch that make these as fun to look at as they are to eat. Whether you're meal-prepping or putting out a casual spread, these mini cups come together with simple, whole ingredients and zero compromise on flavor.
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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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