Pistachio Free Hawaiian Pineapple Burger
Sweet, smoky, and loaded with tropical flavor, this burger brings serious island vibes to your weeknight dinner rotation. The patties are seasoned with coconut aminos, fresh garlic, ginger, and a hint of turmeric, giving every bite a warm, savory depth that goes way beyond a basic backyard burger. Caramelized pineapple rings add a juicy, golden sweetness that plays perfectly against the richness of the beef, and the whole thing gets wrapped in cool butter lettuce instead of a bun for a fresh, light finish. The creamy avocado sauce — blended with ginger, apple cider vinegar, and coconut aminos — ties everything together with a tangy, silky kick. Every ingredient here is naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress involved — just straightforward, whole-food cooking. Thin-sliced red onion and fresh cilantro round out the toppings with a little crunch and brightness. It's the kind of meal that looks impressive on the plate but comes together in one skillet with zero 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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