Carrageenan Free Lettuce-Wrapped Beef Burger
Butter lettuce wraps are one of those brilliant swaps that make a burger feel fresh and vibrant rather than heavy, and this version absolutely delivers. The patties are seasoned with garlic, ginger, oregano, thyme, and a touch of turmeric, giving every bite a warmly spiced depth that goes way beyond a basic backyard burger. Searing them in coconut oil in a cast iron skillet builds a seriously deep, caramelized crust ā the kind that makes the whole kitchen smell incredible. What makes this recipe such a smart choice is that every single ingredient is whole and unprocessed, so there's no need to squint at labels or worry about hidden additives that sneak into packaged sauces and condiments. The dipping sauce is just coconut aminos and apple cider vinegar stirred together ā simple, tangy, and genuinely delicious. Creamy avocado, earthy roasted beet, and sharp red onion round out the toppings, turning each lettuce cup into something that feels almost restaurant-worthy. It's the kind of meal that's easy enough for a weeknight but impressive enough to serve to guests without a second thought.
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!