Almond Free Coconut Aminos Bison Burger
These bison burgers are bold, juicy, and packed with flavor from a marinade-style mix of coconut aminos, fresh garlic, ginger, and turmeric ā all folded right into the meat before it ever hits the pan. The result is a patty with serious depth, and the cast iron sear locks in a gorgeous crust that makes every bite satisfying. Swapping the bun for crisp butter lettuce leaves keeps things light without feeling like a compromise, and the cool cucumber and creamy avocado on top balance the warm, savory patty beautifully. A final drizzle of coconut aminos ties it all together with a subtle umami finish. Every single ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or worry about sneaky almond-derived oils hiding in a sauce or condiment. This is the kind of clean, craveable weeknight dinner that just happens to work for your needs ā not one that feels like it's working around them.
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Learn more āIngredients
4 servings
For the patties
- 1 Ā½ lb ground bison
- 2 tbsp coconut aminos
- 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)
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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