Pregnancy Friendly Hawaiian Pineapple Burger
Juicy, caramelized, and loaded with tropical flavor, this burger is the kind of satisfying meal that actually checks every box when you're eating for two. The beef patties are cooked all the way through to 160Ā°F, which is exactly the safe internal temperature recommended during pregnancy ā no guesswork, no pink centers, just deeply browned, flavorful meat every time. Fresh pineapple gets grilled until golden and sweet, while a creamy avocado sauce made with real, whole ingredients replaces anything store-bought or mystery-laden. Coconut aminos stand in for soy sauce throughout, keeping the flavor bold without the additives that can sneak into conventional condiments. Butter lettuce wraps everything together in place of a bun, so the whole thing feels light and fresh even though it's genuinely filling. The ginger and turmeric worked into the patties add a warm, subtle depth that makes these taste far more special than a standard weeknight burger. It's a recipe that's easy enough for a tired evening but impressive enough to actually look forward to.
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Learn more āIngredients
4 servings
For the patties
- 1 Ā½ lb ground beef (80/20)
- 2 tbsp coconut aminos
- 3 cloves garlic, minced
- 1 tsp fresh ginger, finely grated
- Ā½ tsp turmeric
- 1 tsp salt
- 1 tbsp coconut oil
For the grilled pineapple
- 4 rings fresh pineapple, about Ā½ 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
- Ā¼ tsp salt
For serving
- 8 large butter lettuce leaves
- Ā½ small red onion, thinly sliced
- Ā¼ 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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