Skipping the bun doesn't mean skipping satisfaction — butter lettuce leaves cradle these juicy beef patties with surprising sturdiness, and the toppings make every bite feel genuinely complete. The patties themselves are seasoned with garlic, ginger, oregano, thyme, and a touch of turmeric, so the flavor is layered and bold long before anything hits the plate. Cooking them in coconut oil in a cast iron skillet gives you that deeply browned crust that makes a great burger worth eating in the first place. Creamy avocado, earthy roasted beet, and sharp red onion bring color and contrast, while a two-ingredient dipping sauce made from coconut aminos and apple cider vinegar ties everything together without a drop of soy or refined sugar. It's the kind of meal that proves grain-free eating doesn't require compromise — just a little creativity with what you wrap things in.
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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.
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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