Oats Free Hawaiian Pineapple Burger
Juicy, caramelized, 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. Grilled pineapple rings bring a sweet, smoky contrast, and the creamy avocado sauce — blended with apple cider vinegar and ginger — ties everything together beautifully. Skipping the bun entirely, each burger gets wrapped in crisp butter lettuce leaves, which keeps things fresh and light without sacrificing any of the satisfaction. This approach is a natural fit for anyone avoiding oats, since there are no breadcrumbs, fillers, or grain-based binders hiding in the patty mix — just clean, whole ingredients doing all the heavy lifting. Thinly sliced red onion and fresh cilantro finish it off with a little crunch and brightness. It's the kind of recipe that looks impressive on the plate but comes together with minimal fuss.
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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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