Yeast Free Hawaiian Pineapple Burger
Juicy, caramelized, and loaded with tropical flavor, this burger delivers everything you want from a backyard cookout without a single ingredient that could cause a yeast-related flare-up. Coconut aminos stand in for soy sauce throughout the recipe, adding that savory, umami depth to both the beef patties and the grilled pineapple without any fermented grain concerns. The patties themselves are seasoned with fresh garlic, ginger, and turmeric, so every bite is genuinely bold and complex — no shortcuts needed. Grilling the pineapple rings in coconut aminos until they're golden and caramelized at the edges is the kind of step that turns a simple weeknight dinner into something you'd order at a restaurant. Butter lettuce wraps replace the usual bun, keeping things light and completely free of any bread-based worries, while the creamy avocado sauce — brightened with apple cider vinegar and fresh ginger — ties every layer together beautifully. It's the kind of meal that feels indulgent but works hard behind the scenes to keep your dietary needs covered.
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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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