
Juicy, herb-packed beef patties wrapped in cool butter lettuce instead of a bun ā this is the kind of handheld meal that feels indulgent without weighing you down. 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 and flavors that makes every bite interesting. A quick two-ingredient dipping sauce of coconut aminos and apple cider vinegar ties everything together with a savory, slightly tangy finish. For anyone navigating shellfish concerns, this recipe is completely built around beef, fresh produce, and pantry staples ā no seafood-derived sauces, no hidden shellfish extracts, just clean, bold ingredients you can trust. The cast iron sear is the real secret here, giving the patties that steakhouse-quality crust without any fuss. Assemble right before serving so the lettuce stays crisp and the whole thing holds together beautifully.
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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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