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.
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!
- For the salsa, combine all ingredients in a bowl and marinate in the fridge for at least 30 minutes.
- Preheat the oven to 400 degrees F.
- Combine the meat and salt by hand and form into four balls, then flatten into ¼-inch thick patties.
- 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.