Eggless Hawaiian Pineapple Burger
Sweet, savory, and wrapped in crisp butter lettuce, this tropical burger is the kind of meal that makes a regular weeknight feel like a backyard cookout. The patties are seasoned with coconut aminos, fresh garlic, ginger, and a touch of turmeric, giving the beef a deeply aromatic flavor that goes way beyond a basic burger. Grilled pineapple rings caramelized in coconut aminos add a juicy, golden sweetness that plays beautifully against the richness of the meat. Instead of a traditional bun, butter lettuce leaves do the heavy lifting — keeping things light and fresh while still holding all those toppings together. The creamy avocado sauce, blended with ginger and apple cider vinegar, pulls everything into focus without a single egg in sight, making it a genuinely satisfying option for anyone avoiding them. Thin-sliced red onion and fresh cilantro finish each wrap with a little bite and brightness. This one is naturally free of common binders and mayo-based sauces, so you get all the indulgence of a loaded burger with none of the ingredient stress.
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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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