Artificial Food Coloring Free Coconut Aminos Bison Burger
Bison burgers are already a step above the ordinary, and this version layers in coconut aminos, fresh ginger, garlic, and turmeric for a deeply savory, aromatic patty that tastes anything but plain. The whole thing comes together without a single dye, synthetic condiment, or bottled sauce that might be hiding unwanted additives ā every ingredient on the list is clean and straightforward. Coconut aminos pull double duty here, working into the meat as a seasoning and showing up again as an optional finishing drizzle, delivering that umami depth you'd normally chase with conventional soy-based sauces. Wrapping the patties in crisp butter lettuce instead of a bun keeps the build light and fresh, while sliced avocado and cool English cucumber add creamy and crunchy contrast in every bite. Cooking in coconut oil over a ripping-hot cast iron skillet gives the outside a gorgeous, deep-brown sear that locks in all those bold flavors. The thumb-dimple trick and a quick rest before serving are small steps that make a real difference in texture and juiciness. Whether you're feeding picky eaters or just trying to keep dinner genuinely wholesome, this is the kind of weeknight meal that earns a permanent spot in the rotation.
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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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