Fructose Free Hawaiian Pineapple Burger
Tropical flavors and a seriously satisfying burger don't have to come at the cost of your dietary needs, and this recipe proves it beautifully. The patties are seasoned with coconut aminos, fresh garlic, ginger, and turmeric — bold, savory depth without any of the high-fructose sauces or condiments that typically sneak into burger recipes. Pineapple is one of those fruits that can be tricky to navigate on a low-fructose plan, but using fresh rings in controlled portions and grilling them until caramelized keeps the sweetness in check while adding that unmistakable smoky-tropical character. Instead of a bun, crisp butter lettuce leaves do the wrapping, cutting out the refined carbs and hidden sugars that store-bought bread often contains. The creamy avocado sauce — blended with ginger, apple cider vinegar, and coconut aminos — ties everything together with a rich, tangy finish that feels indulgent without relying on anything problematic. Red onion and fresh cilantro add brightness and crunch on top, making every bite feel layered and intentional. This is the kind of meal that looks impressive on the plate but comes together with straightforward technique and a single skillet.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!