Lettuce Wrapped Banzai Burgers

Lettuce Wrapped Banzai Burgers

• 4 burger patties
• 1/4 C mayonnaise- homemade or Primal Kitchen
• 1 large tomato, sliced in 1/4 inch rounds
• 8 pineapple rings
• 1 head of leaf lettuce
• 8 slices cheddar cheese (optional-omit on Whole30)
• teriyaki sauce (recipe below)

Teriyaki Sauce

• 1/4 C + 2 T coconut aminos

• 1/2 C + 2 T pineapple juice
• 1 garlic clove, minced
• 1 tsp minced ginger root
• 1/2 T rice vinegar
• 1 tsp sesame oil
• 1/2 tsp fish sauce
• 1 tsp tapioca flour
• 1 tsp water

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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. Continue whisking until the sauce thickens. Remove from the heat and set aside.
4. Heat your grill to the desired temperature. Baste the pineapple rings with teriyaki sauce and grill on both sides. Once the pineapple is grilled, baste it one last time with teriyaki sauce and set aside.
5. Place the burger patties on the grill and baste generously with teriyaki sauce. Continue basting on both sides until the burger patties are cooked to the desired doneness.
6. Add the cheddar cheese if using and allow the cheese to melt.
7. Assemble the burgers by placing 1-2 lettuce leaves on a plate. Spread 1 tablespoon of mayonnaise on the lettuce leaf. Add the burger patty and 2 pineapple rings. Baste the burger and pineapple with any remaining teriyaki sauce. Add the tomato slices and top with a lettuce leaf. Repeat this process until 4 burgers are assembled.
8. Wrap the leaves around the burgers and serve.