Capsaicin Free Lettuce-Wrapped Beef Burger
Skipping the bun doesn't mean skipping satisfaction ā these beef patties are seasoned with garlic, ginger, oregano, thyme, and turmeric, so every bite is genuinely layered and interesting without a trace of heat. For anyone navigating capsaicin sensitivity, burgers can feel like a minefield of hidden chili powders, cayenne, or spiced condiments, but this recipe keeps every element clean and clearly in view. The patties get a hard sear in coconut oil on a cast iron skillet, building that deeply browned crust that makes a great burger feel like a great burger. Butter lettuce leaves stand in for the bun beautifully ā they're sturdy enough to hold two patties plus creamy avocado, earthy beet slices, and sharp red onion without falling apart. A quick dipping sauce of coconut aminos and apple cider vinegar ties everything together with a savory, slightly tangy finish that doesn't rely on anything spicy to deliver big flavor. Fresh parsley or cilantro scattered on top adds a bright pop that makes the whole assembly look as good as it tastes. It's the kind of meal that feels indulgent and fresh at the same time, and nobody at the table will miss the heat.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
4 servings
For the patties
- 1 Ā½ lb ground beef (80/20)
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp dried oregano
- 1 tsp dried thyme
- Ā½ tsp ground turmeric
- 1 tsp salt
- 1 tbsp coconut oil
For serving
- 1 head butter lettuce, leaves separated
- 1 large avocado, sliced
- 1 medium beet, cooked and sliced
- Ā½ small red onion, thinly sliced
- 2 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- fresh parsley or cilantro, roughly chopped (optional)
Instructions
- 1
In a large mixing bowl, combine the ground beef, minced garlic, grated ginger, dried oregano, dried thyme, ground turmeric, and salt. Mix with your hands until the seasonings are evenly distributed throughout the meat, being careful not to overwork the mixture.
- 2
Divide the mixture into 8 equal portions and shape each into a patty about 3/4 inch thick. Press a shallow dimple into the center of each patty with your thumb to help them cook evenly without puffing up.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!