Macadamia Free Hawaiian Pineapple Burger
Tropical flavors and a seriously satisfying bite come together in this island-inspired burger that feels like a backyard cookout and a beach vacation at the same time. The beef patties are seasoned with coconut aminos, fresh garlic, ginger, and a touch of turmeric, giving them a warm, aromatic depth that goes way beyond a standard burger. Caramelized pineapple rings add a juicy, golden sweetness that plays perfectly against the savory beef, while a creamy avocado sauce — brightened with apple cider vinegar and ginger — ties every layer together. Butter lettuce leaves stand in for buns, keeping things fresh and light without sacrificing any of the handheld fun. The whole build is naturally free from tree nuts of any kind, so there's no need to scrutinize labels or swap out a single ingredient — everything here is already clean and straightforward. Thin-sliced red onion and fresh cilantro finish it off with a little crunch and brightness that make each bite feel complete. This one is weeknight-easy but impressive enough to serve at a summer gathering.
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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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