ingredients

For the hawaiian teriyaki burgers:

• Coconut oil or olive oil for brushing grill/skillet 
• 1 lb ground beef
• 2 Tablespoons coconut aminos or soy sauce 
• 1 teaspoon paprika 
• 3/4 teaspoon chili powder 
• 2 cloves fresh garlic, minced (or ½ teaspoon garlic powder) 
• 2 teaspoons fresh ginger, minced 
• 4 pineapple slices (can use canned pineapple slices in juice)
• ½ red onion cut into 1/2 inch thick slices
  

For the Sriracha mayo:

• 1/2 cup paleo mayo homemade or store bought 
• ½ - 1 teaspoon sriracha depending on spice level
  

Additional Ingredients for Serving:

• Butter lettuce 
• Cilantro or green onion

cooking

1. In a large bowl, mix ground beef with coconut aminos/soy sauce, paprika, chili powder, garlic and ginger. Form into 4, ½ inch thick (4 ounce) patties. 
2. Heat grill to medium high (375°-400°F). Grill 5-6 minutes on the first side. Don’t move burgers once on the grill to get good grill marks. Cook 4-5 minutes on the other side. Use an internal thermometer to check the doneness of the burgers. The internal temperature should reach 160°F for medium. Allow burgers to rest for 5 minutes before serving. 
3. Once the burgers are on the grill, add the pineapple and red onion and cook until caramelized, about 4 minutes on each side. 
4. Remove everything from the grill to get ready to serve. While it’s all resting, make the sriracha mayo. Mix the paleo mayo with the sriracha using a whisk or spoon. 
5. Serve on a lettuce bun or bun of your choosing with sriracha mayo, cilantro or green onion.