Xanthan Gum Free Hawaiian Pineapple Burger
Sweet, smoky, and loaded with tropical flavor, this burger brings serious cookout energy without a single processed additive in sight. The patties are seasoned with coconut aminos, fresh garlic, ginger, and a touch of turmeric, giving them a deeply savory, slightly golden crust that forms naturally in the pan — no binders or thickeners needed. That matters because so many store-bought burger blends and bottled sauces quietly sneak in stabilizers that can be hard to spot on a label. Here, every component is built from scratch, so you know exactly what's going into each bite. The grilled pineapple rings get brushed with coconut aminos and caramelized until golden at the edges, adding a juicy, slightly charred sweetness that plays beautifully against the rich beef. Instead of a bun, crisp butter lettuce leaves do the wrapping, and a creamy avocado sauce — made with just avocado, apple cider vinegar, ginger, and coconut aminos — ties everything together with a bright, velvety finish. It's the kind of meal that feels indulgent and fresh at the same time, and it comes together entirely on the stovetop with no specialty ingredients required.
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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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