Sesame Free Hawaiian Pineapple Burger
Juicy, caramelized, and loaded with tropical flavor, this burger brings serious cookout energy without a single sesame seed in sight — no buns, no sesame oil, no hidden sauces to second-guess. Coconut aminos do the heavy lifting here, adding that savory-sweet depth you'd normally get from soy-based condiments, and they show up in the patties, the grilled pineapple glaze, and the creamy avocado sauce. Fresh ginger and turmeric woven into the beef give every bite a warm, aromatic kick that pairs beautifully with the charred pineapple rings. Butter lettuce wraps replace the bun entirely, keeping things light and crisp while also eliminating the cross-contact risk that comes with most commercial burger buns. The avocado sauce comes together in minutes and is rich enough to make you forget you ever needed mayo or a store-bought spread. Layered with thin-sliced red onion and a handful of fresh cilantro, each wrap is bright, bold, and genuinely satisfying. This is the kind of recipe that makes dietary restrictions feel like an upgrade rather than a compromise.
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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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