Peanut Free Hawaiian Pineapple Burger
Sweet, savory, and loaded with tropical flavor, this burger brings serious backyard-cookout energy without ever touching a bun. The beef patties get a deep umami boost from coconut aminos, garlic, and fresh ginger, while a pinch of turmeric adds a warm, golden undertone that makes every bite feel a little more special. Caramelized pineapple rings — brushed with more coconut aminos and cooked until golden at the edges — bring that signature sweet-tangy contrast that makes a Hawaiian-style burger so irresistible. Instead of a traditional bun, butter lettuce leaves do the wrapping, keeping things light and fresh while letting all those bold flavors shine through. The creamy avocado sauce ties everything together with a bright hit of ginger and apple cider vinegar that cuts right through the richness of the beef. Every ingredient here is straightforward and naturally free of peanuts or peanut-derived products, so there's no need to scrutinize labels or worry about hidden allergens sneaking into your meal. It's the kind of recipe that looks impressive on the plate but comes together with simple, honest cooking from start to finish.
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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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