Low Sugar Coconut Aminos Bison Burger
Bison burgers already bring bold, beefy flavor to the table, and this version layers in garlic, fresh ginger, turmeric, and a splash of coconut aminos for a savory depth that makes every bite genuinely exciting. Coconut aminos is the secret weapon here ā it delivers that rich, umami-forward punch you'd expect from a marinade without any of the added sugars hiding in conventional sauces and condiments. The patties get a quick chill before hitting a screaming-hot cast iron skillet, which means a beautifully caramelized crust and a juicy center every single time. Butter lettuce wraps stand in for a bun, keeping things light and crisp while still giving you something satisfying to hold onto. Creamy avocado and cool cucumber slices round out each wrap with freshness and texture that balance the warm, spiced meat perfectly. Every ingredient on this list is clean and straightforward, so you're not left squinting at labels or second-guessing what's actually in your dinner. It's the kind of meal that feels indulgent but leaves you feeling great ā weeknight-friendly and genuinely craveable.
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Learn more āIngredients
4 servings
For the patties
- 1 Ā½ lb ground bison
- 2 tbsp coconut aminos
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- Ā½ tsp turmeric
- Ā½ tsp fine sea salt
- 2 tbsp fresh parsley, finely chopped
For cooking
- 1 tbsp coconut oil
For serving
- 8 large butter lettuce leaves
- 1 avocado, sliced
- Ā½ english cucumber, thinly sliced
- 1 tbsp coconut aminos, for drizzling (optional)Chef's tipSoy sauce is saltier and less sweet; start with less and adjust.
Instructions
- 1
In a large mixing bowl, combine the ground bison, 2 tbsp coconut aminos, garlic, ginger, turmeric, salt, and parsley. Mix gently with your hands until just combined ā do not overwork the meat. Divide into 4 equal portions and shape each into a patty about 3/4 inch thick, pressing a shallow dimple into the center of each with your thumb to prevent puffing during cooking. Refrigerate the patties for 15 minutes.
- 2
Heat the coconut oil in a large (12-inch) cast iron skillet or heavy skillet over medium-high heat until shimmering and just beginning to smoke.
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