Nightshade Free Hawaiian Pineapple Burger
Burgers are one of those foods that can feel completely off-limits when you're avoiding nightshades — no ketchup, no tomatoes, no traditional hot sauce, and most store-bought condiments are loaded with hidden peppers or tomato paste. This build sidesteps all of that without sacrificing a single bit of satisfaction. The patties are seasoned with coconut aminos, fresh garlic, ginger, and a touch of turmeric, giving them a deeply savory, slightly umami-forward flavor that holds up beautifully in a butter lettuce wrap. Grilled pineapple rings caramelize in the pan until golden at the edges, bringing a natural sweetness that does the heavy lifting you'd normally expect from a saucy topping. The creamy avocado sauce — blended with more coconut aminos, apple cider vinegar, and ginger — is rich and bright at the same time, and it doubles as both a spread and a dip. Butter lettuce leaves stand in for buns with a satisfying crunch and zero fuss, keeping everything light and fresh. It's the kind of meal that genuinely doesn't feel like a workaround — it just feels like a really good burger.
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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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