Mushroom Free Hawaiian Pineapple Burger
Sweet, smoky, and loaded with tropical flavor, this burger is the kind of meal that makes a weeknight feel like a backyard cookout. The patties are seasoned with coconut aminos, fresh garlic, ginger, and a touch of turmeric, giving every bite a warm, savory depth that goes way beyond a basic beef burger. Grilling the pineapple rings in coconut aminos until they're caramelized and golden is the move that takes the whole thing to another level — that jammy sweetness against the juicy beef is genuinely hard to beat. The creamy avocado sauce, brightened with apple cider vinegar and ginger, pulls everything together in the most satisfying way. Butter lettuce wraps stand in for buns, keeping things light and fresh while still giving you that handheld experience. Every single ingredient here is straightforwardly whole-food, so there's no need to scan labels for hidden fungi-derived additives or umami boosters that can sneak into store-bought sauces and seasonings. This one is clean, bold, and absolutely worth making.
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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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