Artificial Flavors Free Hawaiian Pineapple Burger
Sweet, savory, and loaded with tropical flavor, this burger is the kind of meal that makes a weeknight feel like a backyard cookout. The patties get their depth from coconut aminos, fresh garlic, grated ginger, and a touch of turmeric — real, whole ingredients that do all the heavy lifting without a single synthetic shortcut. That matters more than it might seem, because a lot of bottled sauces and seasoning blends sneak in artificial flavoring agents that are easy to overlook on a label. Here, every element is made from scratch, so you know exactly what's going into each bite. The grilled pineapple rings caramelize beautifully in the pan, and the creamy avocado sauce — blended with apple cider vinegar and more fresh ginger — ties everything together with a bright, tangy finish. Butter lettuce stands in for a bun, keeping things light and crisp while letting all those bold flavors shine through. It's a genuinely satisfying burger that proves clean eating doesn't have to mean boring eating.
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Learn more →Ingredients
4 servings
For the patties
- 1 ½ lb ground beef (80/20)
- 2 tbsp coconut aminos
- 3 cloves garlic, minced
- 1 tsp fresh ginger, finely grated
- ½ tsp turmeric
- 1 tsp salt
- 1 tbsp coconut oil
For the grilled pineapple
- 4 rings fresh pineapple, about ½ inch thick
- 1 tsp coconut oil
- 1 tbsp coconut aminos
For the avocado sauce
- 2 ripe avocados, pitted and peeled
- 2 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tsp fresh ginger, finely grated
- ¼ tsp salt
For serving
- 8 large butter lettuce leaves
- ½ small red onion, thinly sliced
- ¼ cup fresh cilantro leaves (optional)
Instructions
- 1
Make the avocado sauce: mash the avocados in a small bowl until smooth, then stir in the coconut aminos, apple cider vinegar, ginger, and salt until fully combined. Set aside.
- 2
Combine the ground beef, coconut aminos, garlic, ginger, turmeric, and salt in a large mixing bowl. Mix gently until just combined, then divide into 4 equal portions and shape each into a patty about 3/4 inch thick. Press a shallow indent in the center of each patty with your thumb to prevent doming during cooking.
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