Chicken Free Hawaiian Pineapple Burger
Sweet, smoky, and loaded with tropical flavor, this burger is a serious crowd-pleaser that comes together entirely without poultry. The beef patties get a deep savory punch from coconut aminos, fresh garlic, and grated ginger, with a hint of turmeric that gives them a gorgeous color and warmth. Grilling the pineapple rings in a hot skillet caramelizes their natural sugars until the edges turn golden and jammy — that contrast of sweet fruit against the rich, browned beef is what makes this combination so addictive. Instead of a bun, crisp butter lettuce leaves do the wrapping, keeping everything fresh and light while letting the toppings shine. The creamy avocado sauce — blended with coconut aminos, apple cider vinegar, and ginger — ties it all together with a tangy, velvety finish that beats any store-bought condiment. Thin-sliced red onion and fresh cilantro add just enough bite and brightness to round out every single layer. It's the kind of build-your-own situation that looks impressive on the plate but is genuinely straightforward to pull off on 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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