BHA & BHT Free Coconut Aminos Bison Burger
Bison is a naturally lean, bold-flavored protein, and when you season it with coconut aminos, fresh garlic, ginger, and a touch of turmeric, the result is a burger that tastes anything but plain. Coconut aminos steps in as the savory, umami-rich backbone here ā a smart swap that keeps the whole recipe free from the synthetic preservatives commonly found in conventional condiments and processed sauces. Every ingredient in this recipe is straightforward and whole, so you're not left guessing about what's actually in your food. The patties get a quick chill before hitting a screaming-hot cast iron skillet with coconut oil, building a deep, caramelized crust that locks in all that seasoned juiciness. Instead of a bun, crisp butter lettuce leaves do the wrapping, layered with creamy avocado and cool cucumber slices for a combination that's fresh, satisfying, and genuinely crave-worthy. A final drizzle of coconut aminos ties everything together with a subtle, savory finish. This is the kind of burger that makes you wonder why you ever needed the bun in the first place.
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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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