Lettuce Wrapped Banzai Burgers (Edit recipe)

This lettuce wrapped burger is basted in teriyaki sauce and topped with grilled pineapple. It's Whole30 and Paleo compatible.
15 minutes
30 minutes
Show nutritional information
This is our estimate based on online research.
Fat:41 g
Carbohydrates:56 g
Protein:45 g
Cholesterol:167 g
Sodium:1046 mg
Fiber:4 g
Sugars:41 g
Calculated per serving.

Serves: 4

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lettuce wrapped banzai burgers

teriyaki sauce


Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. In a small saucepan, combine the coconut aminos, pineapple juice, minced garlic, ginger, rice vinegar, sesame oil, and fish sauce. Bring to a boil.
  2. In a small dish, combine the tapioca flour and the water to make a slurry.
  3. Whisk the slurry into the boiling sauce mixture.
  4. Continue whisking until the sauce thickens. Remove from the heat and set aside.
  5. Heat your grill to the desired temperature.
  6. Baste the pineapple rings with teriyaki sauce and grill on both sides.
  7. Once the pineapple is grilled, baste it one last time with teriyaki sauce and set aside.
  8. Place the burger patties on the grill and baste generously with teriyaki sauce.
  9. Continue basting on both sides until the burger patties are cooked to the desired doneness.
  10. Add the cheddar cheese if using and allow the cheese to melt.
  11. Assemble the burgers by placing 1-2 lettuce leaves on a plate. Spread 1 tablespoon of mayonnaise on the lettuce leaf.
  12. Add the burger patty and 2 pineapple rings. Baste the burger and pineapple with any remaining teriyaki sauce.
  13. Add the tomato slices and top with a lettuce leaf.
  14. Repeat this process until 4 burgers are assembled.
  15. Wrap the leaves around the burgers and serve.

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