Legume Free Hawaiian Pineapple Burger
Sweet, juicy grilled pineapple on a savory beef patty is one of those combinations that sounds almost too good — and this version absolutely delivers. The patties are seasoned with coconut aminos, fresh garlic, ginger, and a touch of turmeric, giving every bite a warm, aromatic 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. Wrapping it all in crisp butter lettuce keeps things fresh and light while naturally sidestepping any legume-based ingredients that sneak into so many burger buns and condiments. Coconut aminos do a lot of heavy lifting here, standing in for soy-based sauces without sacrificing that savory, umami punch. The whole build comes together in one skillet or grill pan, which means less cleanup and more time enjoying the results. It's a bold, tropical-inspired meal that feels indulgent but is built entirely from clean, straightforward ingredients.
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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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