Pecan Free Hawaiian Pineapple Burger
Tropical flavors and a seriously satisfying bite come together in this lettuce-wrapped burger that feels like a backyard cookout and a beach vacation at the same time. The beef patties are seasoned with coconut aminos, fresh garlic, ginger, and a touch of turmeric, giving them a warmly spiced depth that goes way beyond a standard burger. Caramelized pineapple rings — brushed with coconut aminos and cooked until golden at the edges — bring that sweet, smoky contrast that makes every bite pop. Instead of a bun, crisp butter lettuce leaves do the wrapping, keeping things light and fresh without sacrificing any of the handheld fun. The creamy avocado sauce, brightened with apple cider vinegar and ginger, ties everything together and doubles as a spread you'll want to put on everything. Every single ingredient here is naturally free of tree nuts, so there's no label-scanning or substitution stress — just clean, bold cooking from start to finish. Red onion and fresh cilantro finish it off, and the whole thing comes together in one skillet with minimal cleanup.
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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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