High Fructose Corn Syrup Free Hawaiian Pineapple Burger
Tropical flavors meet backyard cookout energy in this lettuce-wrapped burger that skips the bun and leans hard into fresh, whole ingredients. The patties are seasoned with coconut aminos, garlic, ginger, and turmeric — a combination that delivers serious depth without relying on any of the sweetened sauces or condiments that so often sneak unwanted additives onto your plate. Coconut aminos do a lot of heavy lifting here, standing in for soy sauce and teriyaki-style glazes while keeping everything clean and naturally flavored. The grilled pineapple rings get caramelized in a hot pan until golden at the edges, giving you that sweet-savory contrast that makes this style of burger so craveable — no syrup required. A creamy avocado sauce made with apple cider vinegar and fresh ginger ties everything together and doubles as a rich, cooling counterpoint to the warm, juicy patty underneath. Butter lettuce wraps keep things light and crisp while making the whole assembly feel intentional rather than like something is missing. It's the kind of meal that genuinely doesn't feel like a compromise — just a really good burger built from scratch.
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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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