Honey Free Hawaiian Pineapple Burger
Tropical flavors meet backyard cookout energy in this lettuce-wrapped burger that skips the bun and leans hard into bold, fresh ingredients. The patties get their savory depth from coconut aminos, garlic, ginger, and a touch of turmeric — no sweeteners needed, which makes this a genuinely easy win for anyone avoiding honey or other added sugars in their food. Coconut aminos do a lot of heavy lifting here, standing in for soy-based sauces while adding a subtle umami richness that ties the whole thing together. The grilled pineapple rings caramelize beautifully in a hot pan, delivering that sweet-savory contrast without a single drop of honey glaze or syrup. A creamy avocado sauce spiked with apple cider vinegar and fresh ginger keeps everything bright and a little tangy, balancing the richness of the 80/20 beef. Butter lettuce wraps pull it all together into something that feels light but genuinely satisfying — messy in the best possible way. This is the kind of burger that makes you forget you ever needed a bun in the first place.
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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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