Barley Free Coconut Aminos Bison Burger
Bison burgers already bring bold, beefy flavor to the table, and this version layers in garlic, fresh ginger, turmeric, and coconut aminos for a patty that tastes anything but plain. Coconut aminos steps in as the savory, umami-rich seasoning here ā it's naturally free of barley and wheat, so you get all that depth without any of the grain-based ingredients that sneak into traditional soy sauce or Worcestershire. The patties get seared in coconut oil in a cast iron skillet until they develop a seriously deep, caramelized crust, then they rest just long enough to stay juicy all the way through. Instead of a bun, crisp butter lettuce leaves do double duty as a wrap, keeping everything fresh and light while letting the toppings ā creamy avocado, cool cucumber, and an optional extra drizzle of coconut aminos ā really shine. It's the kind of meal that feels indulgent but comes together with clean, straightforward ingredients you can actually trust. Whether you're cooking for a crowd or just yourself on a weeknight, these wraps are satisfying enough to make you forget a bun was ever part of the plan.
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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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