Cashew Free Lettuce-Wrapped Beef Burger
Juicy, herb-packed beef patties wrapped in cool butter lettuce leaves make for a handheld meal that feels both indulgent and surprisingly fresh. The patties get serious depth from garlic, ginger, oregano, thyme, and a touch of turmeric, all seared in coconut oil until deeply browned and irresistible. Creamy avocado, earthy roasted beet, and sharp red onion pile on top for a combination of textures that makes every bite interesting. A two-ingredient dipping sauce of coconut aminos and apple cider vinegar ties everything together with a tangy, umami-rich finish. For anyone navigating tree nut concerns, this recipe is naturally free of the usual suspects ā no nut-based sauces, no hidden pastes, just straightforward whole-food ingredients you can trust. The cast iron sear is the real secret here: it builds a crust that holds up beautifully even without a bun. Assemble right before eating and the lettuce stays crisp, making this one of those rare meals that looks as good as it tastes.
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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.
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