Soy Free Hawaiian Pineapple Burger
Sweet, savory, and wrapped in crisp butter lettuce, this burger brings serious tropical energy to your dinner table. The patties are seasoned with garlic, fresh ginger, and turmeric, then cooked in coconut oil until deeply browned and juicy — no dry, flavorless shortcuts here. Coconut aminos do all the heavy lifting that soy sauce typically would, delivering that rich, umami depth without any soy whatsoever, which makes this a genuinely satisfying option for anyone navigating soy sensitivities. The grilled pineapple rings get brushed with more coconut aminos before hitting the pan, caramelizing into something golden and slightly smoky that pairs beautifully with the beef. A creamy avocado sauce — blended with apple cider vinegar and ginger — ties everything together with a bright, cooling finish. Butter lettuce stands in for a bun, keeping things light and fresh while still giving you something sturdy enough to hold all those layers. It's the kind of meal that feels indulgent and a little vacation-worthy on a regular weeknight.
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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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