Citric Acid Free Hawaiian Pineapple Burger
Tropical flavors and a seriously satisfying burger don't have to come with a long list of questionable additives. These patties get their depth from coconut aminos, fresh garlic, grated ginger, and a touch of turmeric — no citric acid-laden condiments or preservatives anywhere in sight. The grilled pineapple rings caramelize beautifully in a hot pan, bringing natural sweetness that pairs perfectly with the savory, golden-seared beef. Instead of a bun, crisp butter lettuce leaves do the wrapping, keeping everything fresh and light while eliminating the need to scrutinize bread labels for hidden citric acid. The creamy avocado sauce — made with ripe avocados, coconut aminos, apple cider vinegar, and fresh ginger — ties every layer together with a rich, tangy finish that feels indulgent without any of the usual ingredient concerns. Layered with thin red onion slices and optional cilantro, each bite is bright, juicy, and packed with real flavor. This is the kind of burger that makes clean eating feel genuinely exciting rather than like a compromise.
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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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