Emulsifier Free Hawaiian Pineapple Burger
Juicy, caramelized, and loaded with tropical flavor, this burger delivers everything you want from a backyard cookout without a single additive or emulsifier in sight. Most store-bought condiments, sauces, and even burger seasonings are quietly packed with emulsifiers like soy lecithin or polysorbates, so building every component from scratch here is genuinely the move. Coconut aminos do a lot of heavy lifting — they bring a savory, slightly sweet depth to both the beef patties and the grilled pineapple without any of the problematic additives found in conventional soy sauce or bottled marinades. The avocado sauce is blended from whole avocados, apple cider vinegar, and fresh ginger, so you get that creamy, rich spread without reaching for any mayo or dressing that might hide unwanted ingredients. Butter lettuce wraps replace the bun entirely, which sidesteps the emulsifier-laden dough conditioners common in commercial bread and keeps every bite fresh and crisp. The pineapple rings get caramelized in a hot pan until golden at the edges, adding a jammy sweetness that plays beautifully against the ginger-and-turmeric-spiced beef. It's a genuinely satisfying burger experience — bright, bold, and completely clean from top to bottom.
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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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