*Note: I have recently learned that letting ground meat marinate in fresh pineapple juice too long completely breaks down the connective tissues, leaving you with mush. Make sure to only marinate these patties for the time listed if using fresh juice. Canned juice should not have the same effect.
These Hawaiian Turkey Burgers are my version of the teriyaki pineapple burgers we used to enjoy prior to understanding that “teriyaki” meant soy and sugar. Instead, I use a combination of pineapple juice and coconut aminos to flavor the patties, and top them with grilled pineapple and a mango salsa.
If you're not familiar with them, coconut aminos are a gluten/soy/grain free soy sauce substitute that is made from the sap of a palm tree and mixed with sea salt. Although they are made from “sugar,” they are fermented and the sugar from the sap is used up in the process. Because of this, they have a low glycemic index and are low in carbohydrates, which means that consuming them doesn't give your blood a big glucose spike. The flavor is unique and isn't quite a true match for soy sauce, but it does the trick when you don't have any other alternatives.
The verdict is still out as to whether coconut aminos are SCD legal or not. To make the coconut aminos, the sap is fermented, so much (if not all) of the sugar has been utilized in the fermenting process and is no longer present. It's unfortunate that people following a strict SCD protocol have no one to help keep the book updated with things that are prevalent now and weren't available back when the book was written in the 90's. I find it odd that the book/website hasn't even been updated with the importance of organic produce or grassfed meat! That being said, if you do follow SCD to a tee, keep in mind that the book doesn't veto or give the thumbs up to coconut aminos. You can add a little extra sea salt to the burgers if you decide you'd like to omit them.
Paleo/Primal people – have at them! Mark Sisson did a little blurb on them in his “Is It Primal” series and seems all is well in caveman land! We enjoy a lot of Asian food, so I personally use them all the time. Especially in all of my Thai Dishes.
Cassidy @ Cooking Gluten (& Dairy) Free
I love teriyaki burgersa & your recipe looks fantastic. I’m pinning it!!! …these would go great with my almond flour hamburger buns!
Trying these now…Very excited
Caralyn @ glutenfreehappytummy
oh my gosh those look AMAZING! I love the grilled pineapple — such a summery dish!
Gosh,these are some gorgeous burgers. I love all of those bright, fresh ingredients. They sound like they would taste fantastic.
I’m in love with these! I haven’t yet cooked with coconut aminos but I keep meaning to buy some. Love the fruity flavors going on here. Hope you’re having a great summer!
Looks fabulous! Am trying to figure out a diet that might help my combination of Crohn’s (mostly in remission) and Endometriosis (a daily nightmare) and your site is giving me a lot of wonderful ideas that I really appreciate. Will definitely buy your book when it comes out! As a question, I often use Bragg’s Amino Acids. Have you tried those? Just wondering how similar they are to the coconut ones; I often use them in place of soy sauce in cooked recipes though it tastes awful if just eaten plain (e.g.-with sushi dipped into it).
Against All Grain
Thank you so much, I’m so glad! I don’t use then because they’re not fermented.
I just recently discovered your website and this is the first recipe I made. I am sorely disappointed with my results and dinner was uneatable. I’m not sure what happened, but we were unable to form patties since the meat was too soft and gloppy. So then we were just going to cook the meat in ground/crumbled form. The soft texture still showed through and the meat was never right. I only let the meat sit for 4 hours in the refrigerator and didn’t over mix. I don’t know what went wrong. Now that we have 2+ pounds of left over nearly uneatable meat, I hope I can cover up the texture in a marinara sauce. Has anyone else have this happen?
Against All Grain
I’m sorry and even more sorry that this was the first recipe you made from my site! As you will see in many of the comments, I usually get rave reviews! This recipe is fairly old and I think the problem is the marinating time and type of juice. If you use fresh pineapple juice, the enzymes in the juice go to town on the meat fibers and end up over tenderizing it and turning it to mush as you described. I had this happen once with ground beef burgers. I used canned for this recipe and should have noted that, as the canned variety generally is void of the enzymes. If you use fresh, 30 minutes tops should be enough. I apologize that you have inedible meat and I will make a note on the recipe for future use.
I made these yesterday. Used canned juice and marinated for 4 hours. It was mush! I had to put scoops on a cookie sheet and flatten then freeze for them to actually look like patties. I’m thinking I’m going to have to cook these from frozen patties and hope they don’t fall apart in the cooking process.
Is it just me, or my computer,, or is your Print button not functioning? I have not had any trouble in the past, but the last couple of times I’ve tried to print a recipe, I get nothing.
Against All Grain
Not just you! The plugin I use is not functioning properly. Working with them to get it figured out
I’ve been working around that by saving as pdf, then printing
I made these last night. They came out amazing. I used 85/15 ground turkey meat and canned pineapple juice and all but one of my burgers stayed together without incident. I think keeping them cold right up until they went on the grill helped. I used my own mango salsa recipe since I already had some made in fridge so I can’t review that, but the turkey burgers with pineapple- excellent!
These were yummy. 🙂
Are these burgers huge? Three pounds of meat for six servings is a lot. They do sound yum!
I made these last night and had already noticed your post about only marinating for the listed time… I marinated them for 30 minutes and they were still extremely mushy with almost no texture to the turkey at all 🙁 I was so disappointed! The salsa was very good so I’d be tempted to use plain turkey for the patty with no marinade and just put the salsa on top for a better result. Maybe next time!
Hawaiian turkey burgers sound appetizing and mouth-watering. Thanks for the post
So we made these tonight, followed the directions exactly but unfortunately ours fell apart too and we ended up with a turkey mush. BUT it was delicious and we turned them into turkey lettuce wraps and the mango salsa was delicious. I would actually make it again.
It looks like there is sliced avocado, is that what’s between the pineapple and salsa?
Hi Danielle! I made these tonight and they were delish! I followed the recipe exactly. No mushy burger! Thanks for helping make living with celiac so much easier. Hope you are well 🙂