MSG Free Hawaiian Pineapple Burger
Sweet, savory, and loaded with tropical flavor, this burger delivers everything you want from a backyard cookout without a single packet of seasoning mix or bottled sauce in sight. Coconut aminos do the heavy lifting here — standing in for soy sauce and Worcestershire in both the patties and the pineapple glaze, bringing that deep umami punch completely free of added glutamates. Fresh garlic, ginger, and a hint of turmeric season the beef from the inside out, so every bite is genuinely flavorful rather than relying on any processed shortcuts. The grilled pineapple rings caramelize beautifully in the pan, turning jammy and golden at the edges in a way that makes the whole dish feel a little indulgent. Butter lettuce wraps keep things light and naturally gluten-free, while the creamy avocado sauce — blended with apple cider vinegar and more ginger — ties every layer together with a cool, tangy finish. It's the kind of meal that looks impressive on the plate but comes together with straightforward ingredients you can actually read and recognize.
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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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