Cashew Free Hawaiian Pineapple Burger
Juicy, caramelized, and packed with bold tropical flavor, this burger brings serious cookout energy without a single nut in sight. The patties are seasoned with coconut aminos, fresh garlic, ginger, and a touch of turmeric, giving every bite a warm, savory depth that goes way beyond a basic beef burger. Grilling the pineapple rings in coconut aminos until they're golden and caramelized at the edges is the move that takes this whole thing to another level — sweet, sticky, and slightly smoky. Instead of a bun, crisp butter lettuce leaves do the wrapping, keeping everything fresh and light while letting those toppings shine. The creamy avocado sauce — made with mashed avocado, apple cider vinegar, ginger, and coconut aminos — pulls double duty as both a spread and a cooling contrast to the warm, savory patty underneath. Cashew-based sauces and nut-thickened dressings show up in a lot of restaurant-style burger builds, but every component here is naturally free of that concern, made from whole, straightforward ingredients you can easily verify. Stack it up with red onion and fresh cilantro, and you've got a weeknight dinner that looks and tastes like it took way more effort than it actually did.
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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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