Whole30 Teriyaki Burgers with Grilled Pineapple

These Whole30 Teriyaki Burgers with Grilled Pineapple are perfect for grilling this summer! They have a tasty gluten free & soy free homemade teriyaki sauce, grilled onion and pineapple, and a lettuce bun. These burgers are Whole30, Paleo, and dairy free!

Course Dinner

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings burgers

Calories 522kcal

Author Mary Smith

Equipment

grill

Ingredients

Teriyaki Sauce

¼ cup reserved pineapple juice can also sub fresh orange juice
⅓ cup coconut aminos
1 tbsp rice vinegar
1 clove minced garlic
1 tsp powdered ginger
½ tsp crushed red pepper optional
¼ tsp salt
2 tsp arrowroot powder
2 tbsp water

Burgers

1 lb Australian Grassfed ground beef
2 cloves minced garlic
1 tsp powdered ginger
¼ cup chopped fresh cilantro
1 tbsp coconut aminos
1 tsp salt
½ tsp black pepper

Toppings/Bun

3 pineapple rings (save 1/4 cup juice for sauce)
1 red onion sliced into 1/2 inch thick slices
mayo
1 head lettuce cut into "buns" (or alternatively use a regular or GF bun)

Instructions

Heat your grill over medium heat. Bring all of the teriyaki sauce ingredients (except for arrowroot and water) to a boil in a small sauce pan on the stove. In a separate small bowl, stir the arrowroot powder and water together to create a slurry. Once the sauce is bubbling, whisk in the slurry mixture. It should thicken immediately. Remove from heat until ready to use.
Combine all of the burger ingredients in a bowl and mix well using your hands. Form 3 patties, about 5 inches wide and 1 inch thick. Grill them for 3-4 minutes per side, brushing some of the teriyaki sauce on each side before flipping. While the burgers are cooking, add the onion slices and pineapple rings to the grill. Cook for 2-3 minutes per side until they have nice grill marks but are not too charred.
Serve the burgers on lettuce "buns" topped with additional teriyaki sauce, the red onion, and pineapple.

Nutrition