Gut Friendly Hawaiian Pineapple Burger
Sweet, savory, and genuinely satisfying, this burger brings serious tropical flavor without any of the usual gut-irritating ingredients hiding in a standard bun or bottled sauce. The patties are seasoned with coconut aminos, fresh garlic, ginger, and a touch of turmeric — a combination that delivers deep, complex flavor while keeping things clean and digestion-friendly. Butter lettuce wraps stand in for bread, keeping the whole thing light and crisp rather than heavy, which makes a real difference if gluten or refined grains tend to bother you. Grilling the pineapple rings in coconut aminos caramelizes their natural sugars into something almost jammy, and that sweetness plays beautifully against the creamy avocado sauce underneath. That sauce — made from ripe avocados, apple cider vinegar, ginger, and coconut aminos — comes together in minutes and doubles as a probiotic-friendly, dairy-free alternative to the mayo-heavy condiments you'd normally find on a burger. Every component here is whole, recognizable, and purposeful, so you're not left guessing what's in your food. This is the kind of meal that feels indulgent but leaves you feeling genuinely good after eating it.
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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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