This Grilled Pineapple Paleo Burger With Cashew Cream is a lighter, low-carb way to enjoy a burger this summer.
Today I’m bringing you a burger remix that actually feels effortless and fun, complete with grilled pineapple and a spicy curry cashew cream. When I first slipped that juicy ring of pineapple onto the hot grill, its edges caramelized and crackled in a way that made me lock in and focus. I knew this was going to be a hit.
I’ve been low‑key obsessed with cashew cream lately, spooning it onto everything from smoothie bowls to salads, and yes, dessert too. But turning it into a creamy curry sauce for burgers was the game-changing decision. It’s thick and just a touch spicy, with hints of apple cider tang and honey warmth. It brings the whole burger together beautifully in a way that’s complex (in flavor, not effort) but also not over the top.
Now, this isn’t your typical bun‑and‑bready burger moment. In fact, there’s no bread at all. These patties are charred, juicy, and wrapped in crisp lettuce, with the bright pineapple and rich cashew cream stealing the spotlight. That said, this is the level of burger I’ll crave over the traditional varieties every time.
Paleo goes tropical
Pineapple has been a grilling staple forever, and I’ve used it in dozens of recipes myself. But when I paired it with a saucy curry‑cashew twist, I was suddenly looking at the ingredient with fresh eyes. One bite will transport you to summer nights with friends by the grill.
By sticking to fresh, whole ingredients and skipping the bread and heavy binders, you end up with something that’s perfect for Paleo diets. And no, all the ingredient swapping compared to a traditional burger isn’t a lot of work; in fact, it’s pretty easy to do.
Cooking food that feels like a treat but fits a certain lifestyle is something I chase all the time. This recipe does just that.
How do I store leftovers?
Leftovers keep pretty well. Pop any extra burger components—patties, pineapple rings, cashew cream—into airtight containers and store them in the fridge. Eat your leftover burgers within 3 to 4 days for the best flavor and to prevent spoilage. You can also freeze the patties separately from the other ingredients for up to 3 months. Just thaw overnight in the fridge before reheating.
Serving suggestions
There are so many ways you can serve these burgers for a complete meal. If you aren’t strictly paleo, you can make a Hawaiian Macaroni Salad to truly embrace those bright, tropical flavors. I also enjoy these burgers with a refreshing Pea Salad. For paleo eaters, some simple Roasted Zucchini And Squash or a Vegan Paleo Broccoli Cashew Salad would be delicious. Don’t forget to top everything off with a tropical Paleo Pineapple Bread With Coconut for dessert.
Ingredients
For The Cashew Cream Sauce:
- 1/2 cup roasted cashews
- 3 1/2 tablespoons water
- 1 tablespoon yellow curry powder
- 2 teaspoons apple cider vinegar
- 1/4 teaspoon salt
- pinch pepper
- 1 1/2 teaspoons honey
For The Burgers:
- 2 pounds 93/7 lean ground beef
- 1 tablespoon sriracha
- 1/2 teaspoon salt
- pinch pepper
- 2 teaspoons garlic minced
- 1 teaspoon fresh ginger minced
- 1/2 cup cilantro minced, plus additional for garnish
- 8 pineapple rings
- 8 leaves iceberg lettuce for serving
Instructions
- Place the cashews into a bowl and cover with water. Cover and refrigerate for at least 8 hours to soak.
- Once the cashews have soaked, place them into a small food processor and add in the water, curry powder, apple cider vinegar, salt, pepper, and honey. Process until smooth and creamy, scraping down the sides as necessary. Depending on the strength of your processor, this will take a few minutes. Set aside.
- Preheat your grill to medium heat and generously rub it with oil
- Place the beef into a large bowl and add in the sriracha, salt, pepper, garlic, ginger, and cilantro. Mix until just combined, handling the beef as little as possible to keep it tender.
- Form the beef into 8 1-inch thick patties and use your thumb to poke a deep indent in the top of each burger. Sprinkle each side with additional salt and pepper.
- Place the burgers, along with the pineapple rings, onto the grill and cook until desired doneness. I cooked mine for 4 minutes per side, flipping the burgers and the pineapple once.
- Place a heaping tablespoon of sauce onto each lettuce leaf and spread out lightly. Place a burger on top of each leaf, followed by a slice of grilled pineapple.
- Garnish with extra cilantro and enjoy.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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