Capsaicin Free Hawaiian Pineapple Burger
Juicy, caramelized, and packed with bright tropical flavor, this burger delivers everything you want from a backyard classic without a single ingredient that brings the heat. So many burger recipes lean on hot sauce, chili flakes, or spiced condiments for depth, but this one builds bold, savory flavor through coconut aminos, fresh ginger, garlic, and a touch of turmeric instead. The result is a patty that's genuinely complex and satisfying — no burn required. Grilling the pineapple rings until they're golden at the edges adds a jammy sweetness that plays beautifully against the creamy avocado sauce, which comes together in minutes with just a handful of clean ingredients. Butter lettuce leaves stand in for buns, keeping everything fresh and light while making the whole thing naturally gluten-free as a bonus. The avocado sauce alone — mashed with apple cider vinegar and ginger — is the kind of thing you'll want to put on everything else in your fridge. This is the kind of meal that feels special enough for company but easy enough for a weeknight.
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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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