Caffeine Free Coconut Aminos Bison Burger
These bison burgers are bold, juicy, and packed with flavor from garlic, fresh ginger, turmeric, and a splash of coconut aminos worked right into the meat. Bison is naturally leaner than beef but stays remarkably tender here, especially when you resist the urge to overwork the mix and let a hot cast iron skillet do its thing. The coconut aminos bring a savory, slightly sweet depth that you might expect from a soy-based sauce ā without any of the caffeine concerns that can sneak into certain condiments and flavor boosters. Butter lettuce wraps stand in for buns, keeping everything fresh and light while the avocado and thin cucumber slices add creamy, cool contrast to the seared patty. A final drizzle of coconut aminos ties it all together in the best possible way. This is the kind of burger that feels indulgent but is genuinely clean from the first ingredient to the last bite ā no bun required, no compromises made.
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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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