Black Pepper Free Coconut Aminos Bison Burger
Burgers are one of those recipes where black pepper hides everywhere ā in seasoning blends, in pre-mixed patties, even in condiments ā so building one from scratch with clean, intentional ingredients makes a real difference. Here, ground bison gets its depth from coconut aminos, fresh garlic, grated ginger, and a touch of turmeric, creating a savory, slightly earthy patty that doesn't need a single crack of pepper to taste bold and satisfying. Bison is leaner than beef but still rich, and it develops a gorgeous deep-brown crust in a hot cast iron skillet with coconut oil. Skipping the bun entirely, these patties get wrapped in crisp butter lettuce leaves and topped with creamy avocado and cool cucumber slices for a fresh, textural bite that feels light without being skimpy. A drizzle of extra coconut aminos at the end ties everything together with a gentle umami finish. It's the kind of burger that proves you don't have to compromise on flavor just because your ingredient list has to stay tight.
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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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