Black Pepper Free Hawaiian Pineapple Burger
Juicy, caramelized, and packed with bold tropical flavor, this burger is the kind of meal that makes you forget you're working around any dietary restriction at all. The patties get their depth from coconut aminos, fresh garlic, ginger, and a touch of turmeric — no black pepper needed, and honestly no missed. Skipping pepper can feel limiting in savory recipes, but this combination of warm spice and umami-rich coconut aminos delivers a satisfying complexity that stands completely on its own. The grilled pineapple rings are the real showstopper — brushed with coconut aminos and cooked until golden and caramelized, they bring a sweet, smoky contrast that pairs beautifully with the beef. Everything gets wrapped in cool butter lettuce leaves and finished with a creamy avocado sauce spiked with apple cider vinegar and ginger, which keeps every bite bright and fresh. It's a naturally gluten-free, pepper-free build that doesn't ask you to compromise on anything — just stack it up and dig in.
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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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