Barley Free Hawaiian Pineapple Burger
Juicy, caramelized, and loaded with tropical flavor, this burger brings serious backyard-cookout energy without a bun in sight. Butter lettuce leaves stand in as the wrap, keeping everything fresh and crisp while letting the real stars — a deeply browned beef patty and a golden grilled pineapple ring — take center stage. Coconut aminos do a lot of heavy lifting here, adding that savory-sweet depth you'd normally chase with soy sauce or Worcestershire, both of which can hide barley-derived ingredients in their formulas. The avocado sauce is blended right in your bowl with ginger, apple cider vinegar, and a little salt, so there's no reaching for store-bought condiments that might carry hidden grain derivatives. Turmeric and fresh ginger woven into the patty give every bite a warm, aromatic backbone that makes this feel far more complex than the ingredient list suggests. It's the kind of meal that looks impressive on the plate but comes together in one skillet with no complicated steps.
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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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