Pineapple Salsa-Stuffed Burgers

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Pineapple salsa is one of my all-time favorite condiments. Maybe because pineapple is one of my all-time favorite fruits. It’s sweet and tangy and pairs perfectly with red onion and cilantro.

You can make these burgers with beef or bison or even chicken, and you might be surprised by how many AIP-friendly bun options are out there. You can serve them wrapped in crisp lettuce or cabbage, sandwiched between two grilled or roasted portobello mushroom caps, and I’ve even seen recipes for bacon buns and circles of roasted sweet potato or butternut squash used as a bun! I tend to prefer lettuce wraps because they’re the easiest to make, but the flavor of the portobello mushrooms would work really well with this recipe, too.

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Top with avocado and pickled red cabbage for a colorful, flavorful meal. If you opt to grill or pan-fry the burgers, just be careful when you flip them — all that stuffing could burst out!

Pineapple Salsa-Stuffed Burgers
 
Prep time
Cook time
Total time
 
Serves: 2 burgers
Ingredients
  • Pineapple Salsa:
  • 1½ cups pineapples, diced
  • ⅓ cup red onions, diced
  • ¼ cup cilantro, chopped
  • 2 tsp extra virgin olive oil
  • 1 tbsp lime juice
  • ¼ tsp sea salt
  •  
  • Burgers:
  • 1 pound ground beef
  • 1 tbsp coconut oil
  • ¼ tsp sea salt
  • ½ cup pineapple salsa
Instructions
  1. For the salsa, combine all ingredients in a bowl and marinate in the fridge for at least 30 minutes.
  2. Preheat the oven to 400 degrees F.
  3. Combine the meat and salt by hand and form into four balls, then flatten into ¼-inch thick patties.
  4. Place half of the salsa on one of the patties and lay another patty on top. Seal the edges by hand, making one large, fat burger. Repeat for the remaining patties and salsa.

 

About Christina Feindel

Christina Feindel came to the AIP after she was diagnosed with Hashimoto's, Celiac, and Interstitial Cystitis in her early twenties after more than a decade of declining health. As her degenerative and debilitating symptoms began disappearing, Christina began sharing recipes and experiences at A Clean Plate and is now the author of several healthy e-books. Christina believes that good, healthy food should be accessible and appealing to anyone on any budget, with any amount of time, and with the bare minimum of ingredients. She also believes that any illness can be improved or even eliminated by starting with a clean plate. You can find her on Facebook, Instagram, Pinterest, and Twitter.

4 comments

  • Heather says

    These look amazing, but am I missing the actual cooking instructions? I see the oven temp but no time for cooking…Thanks!

    • Christina Feindel says

      Sorry about that! They bake for 20 minutes at 400F.

  • Megan says

    I have a coconut allergy 🙁 I ‘ve noticed a few of your delicious looking recipes call for coconut cream or oil. I’m also allergic to avacado :(!! Any suggestions for substitutions? Is there any hope for me?

    • Mickey Trescott says

      Hi Megan,
      Anytime you see coconut oil, simply use another solid cooking fat–duck fat, lard, tallow, etc. You can also use a thinned root veg puree (like parsnip) in lieu of coconut milk in creamy soups and stews. We’ve got many coconut-free desserts on this site–check the archives for the pumpkin cake and gingersnap cookies. Hope it helps!

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