Wheat Free Hawaiian Pineapple Burger
Juicy, caramelized, and loaded with tropical flavor, this burger delivers everything you love about a backyard cookout without a single grain of wheat in sight. Coconut aminos step in wherever soy sauce might normally appear, adding that savory depth to both the patties and the grilled pineapple without any of the gluten concerns that come with traditional condiments. The beef itself is seasoned with fresh garlic, ginger, and turmeric, so every bite has a warmth and complexity that goes way beyond a basic burger. Butter lettuce leaves replace the bun entirely, wrapping around the patty with a satisfying crunch that honestly makes the whole thing feel lighter and fresher. The grilled pineapple rings get brushed with coconut aminos and cooked until golden and caramelized at the edges — sweet, sticky, and absolutely worth the extra step. A creamy avocado sauce blended with apple cider vinegar and ginger ties everything together and makes store-bought condiments feel completely unnecessary. This is the kind of recipe that doesn't ask you to compromise on anything — it's bold, it's satisfying, and it's built entirely from ingredients you can feel good about.
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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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