Dairy Free Hawaiian Pineapple Burger
Juicy, caramelized, and loaded with tropical flavor, this burger delivers everything you want from a backyard cookout without a drop of dairy anywhere in sight. The patties are seasoned with coconut aminos, fresh garlic, ginger, and a touch of turmeric, giving the beef a deeply savory, slightly aromatic edge that goes way beyond a basic salt-and-pepper situation. Grilling the pineapple rings in a hot skillet with a brush of coconut aminos takes them from sweet to sticky and golden, adding that signature sweet-savory contrast that makes Hawaiian-style anything so irresistible. Instead of a creamy cheese sauce, the recipe leans on a blended avocado sauce made with apple cider vinegar and ginger — it's rich, tangy, and honestly better than any dairy-based topping you'd reach for. Butter lettuce wraps replace the bun, keeping things light and fresh while holding all those layers together surprisingly well. The whole build — sauced lettuce, seared patty, caramelized pineapple, crisp red onion, and a scatter of cilantro — comes together fast and looks genuinely impressive on the plate. Whether you're cooking for someone with a dairy sensitivity or just want a cleaner, flavor-forward burger night, this one is hard to beat.
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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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