Lupin Free Hawaiian Pineapple Burger
Sweet, smoky, and loaded with tropical flavor, this burger brings serious cookout energy without a single bun in sight. The patties are seasoned with garlic, fresh ginger, turmeric, and coconut aminos, giving the beef a deeply savory, slightly umami-rich base that goes way beyond a basic burger. Grilled pineapple rings caramelize beautifully in the pan, adding that signature sweet-tart contrast that makes Hawaiian-style cooking so craveable. Everything gets wrapped in crisp butter lettuce leaves instead of a traditional bun, which is actually a smart move — it keeps things fresh and light while completely sidestepping any concern about lupin flour hiding in commercial buns or burger wraps, where it sometimes appears as a filler or flour blend. The creamy avocado sauce, blended with apple cider vinegar and ginger, ties every layer together with a bright, cooling finish. Red onion and fresh cilantro round out the toppings for a little crunch and herby lift. This is the kind of meal that looks impressive on the plate but comes together with straightforward pantry staples and one good skillet.
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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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