Gluten Free Hawaiian Pineapple Burger
Juicy, caramelized, and loaded with tropical flavor, this burger delivers everything you want from a backyard cookout without a single crumb of gluten in sight. The secret is in the details — coconut aminos stand in for soy sauce throughout the entire recipe, seasoning both the beef patties and the grilled pineapple rings with a savory-sweet depth that tastes anything but like a compromise. Fresh ginger and turmeric work their way into the patty mix, giving each bite a subtle warmth that pairs beautifully with the charred, golden pineapple on top. Instead of a bun, crisp butter lettuce leaves wrap everything together, keeping things light and fresh while eliminating any worry about wheat-based ingredients or cross-contact from shared bakery equipment. The creamy avocado sauce — blended with apple cider vinegar and more ginger — adds a bright, cooling contrast that ties every layer together. Stack it all up with thin-sliced red onion and a handful of cilantro and you've got a burger that looks as impressive as it tastes. This one is genuinely hard to put down.
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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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