Nitrate & Nitrite Free Hawaiian Pineapple Burger
Sweet, savory, and wrapped in crisp butter lettuce, this burger brings serious tropical energy to your dinner table without any of the processed shortcuts that make conventional burgers a concern for people watching their nitrate and nitrite intake. Most store-bought patties and packaged burger toppings can sneak in cured ingredients or preservatives, but everything here is built from scratch using fresh, whole-food ingredients you can actually pronounce. Coconut aminos stand in beautifully for soy sauce or Worcestershire, delivering that deep umami hit while keeping the seasoning completely clean. Fresh ginger and turmeric work into the beef itself, giving the patties a warmth and complexity that makes you forget you're skipping anything at all. The caramelized pineapple rings are the real showstopper — brushed with coconut aminos and cooked until golden at the edges, they add a juicy, slightly smoky sweetness that plays perfectly against the creamy avocado sauce underneath. Skipping the bun in favor of butter lettuce isn't a compromise; it keeps every bite light and lets those bold flavors come through without distraction. This one is weeknight-easy but impressive enough to put in front of guests.
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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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