Celery Free Hawaiian Pineapple Burger
These burgers bring serious tropical flavor to your kitchen — juicy beef patties seasoned with garlic, fresh ginger, and a touch of turmeric, all wrapped up in crisp butter lettuce instead of a bun. The caramelized pineapple rings are the real showstopper, brushed with coconut aminos and cooked until golden and jammy at the edges. A creamy avocado sauce made with apple cider vinegar and ginger ties everything together with a bright, tangy finish that beats any bottled condiment. The whole build is naturally free from celery and celery-derived ingredients, so there's no need to scrutinize labels or swap anything out — every component here is clean and straightforward. Coconut aminos do a lot of heavy lifting throughout the recipe, adding that savory depth you'd normally chase with other condiments. Served in lettuce wraps with thin-sliced red onion and fresh cilantro, this is the kind of meal that feels indulgent and light at the same time — perfect for a weeknight dinner that still feels like a little escape.
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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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