
Burgers cooked in coconut oil and served in crisp butter lettuce cups are a genuinely satisfying way to skip the industrial vegetable and seed oils that sneak into almost every restaurant version of this classic. The patties themselves are seasoned with garlic, ginger, oregano, thyme, and a touch of turmeric, so every bite has real depth before you even get to the toppings. A cast iron skillet gives you that deeply browned crust that makes a great burger feel like a great burger ā no shortcuts needed. The toppings do serious work here too: creamy avocado, earthy beet slices, and sharp red onion all pile into those butter lettuce cups for a combination that's colorful and genuinely craveable. A quick dipping sauce made from coconut aminos and apple cider vinegar ties everything together with a savory, slightly tangy finish that you'll want to drizzle generously. The whole thing comes together in one skillet with straightforward pantry-friendly ingredients, making it an easy weeknight win that doesn't feel like a compromise at all.
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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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