Paraben Free Hawaiian Pineapple Burger
Sweet, juicy grilled pineapple on top of a deeply browned beef patty is one of those combinations that just makes sense, and this version delivers all of that tropical satisfaction without any of the synthetic preservatives or chemical additives that sneak into so many store-bought condiments and sauces. Every ingredient here is straightforward and recognizable, from the fresh ginger and garlic worked into the patties to the coconut aminos standing in for conventional soy sauce throughout. That swap matters more than it might seem — coconut aminos bring a savory, slightly sweet depth while keeping the whole recipe free from the kinds of processed additives that can be harder to avoid than expected. The creamy avocado sauce comes together with just a handful of whole-food ingredients, and it does the job of a classic burger spread without anything you'd need to second-guess. Butter lettuce wraps replace the bun entirely, keeping things light and crisp while also making this naturally gluten-free and grain-free. The caramelized pineapple rings get a quick brush of coconut aminos before hitting the pan, which deepens their flavor and gives them those gorgeous golden edges. It's a burger that feels indulgent and fun while being built entirely from ingredients you can feel good about.
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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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