Rye Free Hawaiian Pineapple Burger

Total time35 min

Prep time20 min

Cook time15 min

Juicy, caramelized, and loaded with tropical flavor, this burger delivers everything you love about a classic cookout creation — without a single grain in sight. Butter lettuce leaves stand in for a traditional bun, making this a naturally rye-free build that doesn't feel like a compromise at all. The patties are seasoned with coconut aminos, fresh garlic, ginger, and a touch of turmeric, giving every bite a warm, savory depth that goes way beyond a plain beef patty. Grilling the pineapple rings in coconut aminos until they're golden and caramelized at the edges is the move that takes this from weeknight dinner to something genuinely special. The creamy avocado sauce — blended with apple cider vinegar and fresh ginger — ties everything together with a bright, tangy richness that beats any store-bought condiment. Thin-sliced red onion and fresh cilantro finish it off with a little crunch and freshness. It's the kind of meal that looks impressive on the plate but comes together in one skillet with straightforward, real-food ingredients.

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Ingredients

4 servings

For the patties

1 ½ lb ground beef (80/20)
2 tbsp coconut aminos
Nutiva Coconut Secret Coconut Aminos Soy-Free Soy Sauce Alternative Original - 8 oz Coconut Secret Ssng Sce Orig Soy Free - 16.9 Oz Dynamic Health Coconut Aminos Seasoning Sauce Simple Truth Organic Coconut Aminos All-Purpose Seasoning Sauce, 10 fl oz O Organics Coconut Aminos - 10 FZ
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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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