Carrageenan Free Hawaiian Pineapple Burger
Sweet, juicy grilled pineapple on a savory beef patty is one of those combinations that just works, and this version delivers serious tropical flavor without any of the processed ingredients that make store-bought sauces and condiments so tricky to navigate. Carrageenan hides in a surprising number of packaged foods — dressings, deli sauces, even some guacamole products — so building everything from scratch here is the whole point. The patties get their depth from coconut aminos, fresh garlic, grated ginger, and a touch of turmeric, while the pineapple rings caramelize in a hot pan until golden at the edges. A creamy avocado sauce made with apple cider vinegar and more fresh ginger ties it all together with a bright, tangy finish. Butter lettuce leaves stand in for buns, keeping things light and crisp while also sidestepping any bread ingredients you'd otherwise need to vet. The whole build — patty, pineapple ring, red onion, a scatter of cilantro — comes together on the plate in minutes and looks genuinely impressive. It's the kind of meal that feels like a treat rather than a workaround.
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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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