Turkey Free Hawaiian Pineapple Burger
Juicy, caramelized, and loaded with tropical flavor, this burger is the kind of meal that makes a weeknight feel like a backyard cookout. The patties are built on 80/20 ground beef seasoned with coconut aminos, fresh garlic, ginger, and a touch of turmeric, giving every bite a warm, savory depth that goes way beyond a basic burger. Grilling fresh pineapple rings in coconut aminos until golden and caramelized adds a sweet, smoky contrast that pairs beautifully with the richness of the beef. Instead of a bun, crisp butter lettuce leaves do the wrapping, keeping things light and letting all those bold flavors shine through without anything getting soggy. The creamy avocado sauce — blended with ginger, apple cider vinegar, and coconut aminos — ties everything together with a bright, tangy finish. Every component here is straightforward and whole-food based, so you never have to second-guess what's in it. This one is genuinely crowd-pleasing, whether you're cooking for yourself or feeding a table full of people who claim they don't like healthy food.
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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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