Brazil Nut Free Coconut Aminos Bison Burger
Bison is a naturally lean, deeply flavorful protein, and when you work in coconut aminos, fresh garlic, ginger, and a touch of turmeric, the result is a burger that tastes far more interesting than anything coming off a standard backyard grill. The coconut aminos pull double duty here ā mixed right into the patty for seasoning and offered as an optional finishing drizzle ā giving every bite a subtle savory-sweet depth without any soy or unnecessary additives to second-guess. Searing in coconut oil over high heat builds a serious crust on the outside while keeping the inside juicy, and the thumb-dimple trick means your patties stay flat and cook evenly every time. Skipping the bun entirely in favor of crisp butter lettuce wraps keeps things light and fresh, and the cool avocado and cucumber on top balance the warm, spiced meat beautifully. Every ingredient here is straightforward and whole, so there's no need to scan labels for hidden tree nut derivatives or worry about cross-contact from processed condiments. It's the kind of weeknight dinner that looks impressive, comes together with minimal fuss, and genuinely makes you feel good about what you're eating.
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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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