Heat a large non-stick skillet to medium-low heat (approximately 325°F / 165°C if using a thermometer or temperature-controlled cooktop), add coconut oil and swirl around until the pan is evenly coated.

In a large bowl, mix together the ground beef, diced onion, minced garlic, grated ginger, and lemon zest until just combined. Avoid overmixing — overworked beef produces tough, dense patties.

With your hands, shape the meat mixture into 4 evenly sized balls.

Slightly flatten each ball into a patty shape, and with your thumb, make an indent about 1cm / 1/2 inch deep in the centre of the patty (ensures patties stay flat while cooking) and place in the warmed pan. Sprinkle patties with half of the salt.

Cook patties, covered, for 6-7 minutes over medium-low heat until the underside is well browned.

Flip patties and sprinkle with the remaining salt. Cook uncovered for 4-5 minutes, or until an instant-read thermometer inserted into the centre reads 160°F / 71°C (well-done) or 145°F / 63°C (medium).

Keep burger patties on very low heat to keep warm while toppings are assembled.

While the burgers are cooking, heat a medium-sized saucepan to high heat.

Add the thinly sliced cabbage to the saucepan.

Pour water over the cabbage and cover.

Reduce heat to medium-high and allow the cabbage to wilt for 4-5 minutes, stirring once, until tender but still slightly crisp at the edges.

Turn off heat and drain any excess water from the cabbage.

Stir grated carrot (if using), lemon juice and ginger into the cabbage.

Spoon the wilted cabbage onto a plate or into a bowl, place a burger patty on top, and serve immediately.