Chestnut Free Hawaiian Pineapple Burger
Juicy, caramelized, and packed with bold tropical flavor, this burger brings serious island energy to your dinner table. 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 standard backyard burger. Grilled pineapple rings get brushed with coconut aminos before hitting the pan, so they caramelize into something sweet and slightly smoky that pairs perfectly with the beef. Instead of a bun, crisp butter lettuce leaves do the wrapping, keeping things light and fresh without sacrificing any of the satisfaction. The creamy avocado sauce — blended with ginger, apple cider vinegar, and coconut aminos — ties every layer together with a bright, silky finish. Every single ingredient here is naturally free from tree nuts, including chestnuts, so there's no need to scrutinize labels or worry about hidden fillers sneaking into your meal. This one is weeknight-friendly, crowd-pleasing, and genuinely hard to stop eating.
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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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