Hazelnut Free Hawaiian Pineapple Burger
Sweet, juicy grilled pineapple on a savory beef patty is one of those combinations that sounds almost too good — and then you take a bite and completely understand. The patties are seasoned with coconut aminos, fresh garlic, ginger, and a touch of turmeric, giving every bite a warm, deeply savory depth that goes way beyond a standard backyard burger. Caramelized pineapple rings add a sticky-sweet contrast, and the creamy avocado sauce — brightened with apple cider vinegar and ginger — ties everything together beautifully. Butter lettuce leaves stand in for buns, keeping things light and fresh while still giving you that satisfying handheld experience. Every single ingredient in this recipe is naturally free from tree nuts, so there's no label-scanning or substitution stress involved — just clean, bold flavors from start to finish. It's the kind of meal that feels like a treat but comes together in one skillet with straightforward steps anyone can follow. Pile on the red onion and cilantro if you have them, because the toppings really do make it sing.
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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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