Candida Diet Friendly Coconut Aminos Bison Burger
Bison is a naturally lean, clean protein that fits beautifully into a candida-conscious eating plan, and these burgers prove you don't have to sacrifice any satisfaction to stay on track. The patties are seasoned with coconut aminos instead of conventional soy sauce, which keeps things sugar-free and grain-free while still delivering that deep, savory punch. Fresh garlic, grated ginger, and turmeric do serious flavor work here ā and all three bring anti-inflammatory properties that make this meal feel as good as it tastes. Skipping the bun entirely isn't a compromise when you're wrapping everything in crisp butter lettuce leaves layered with creamy avocado and cool cucumber slices. The whole thing comes together in a cast iron skillet with coconut oil, so there are no hidden additives or questionable cooking fats to worry about. A quick rest after cooking keeps the patties juicy, and an optional drizzle of coconut aminos at the end ties every bite together. This is the kind of weeknight dinner that makes clean eating feel genuinely exciting rather than restrictive.
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Learn more āIngredients
4 servings
For the patties
- 1 Ā½ lb ground bison
- 2 tbsp coconut aminos
Ingredient noteCoconut aminos is a common stand-in for soy sauce on a candida diet. It does carry a little sugar from coconut sap, but this recipe uses only about 2 1/4 teaspoons per serving, which is likely fine.
- 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)Ingredient note
Coconut aminos is a common stand-in for soy sauce on a candida diet. It does carry a little sugar from coconut sap, but this recipe uses only about 2 1/4 teaspoons per serving, which is likely fine.
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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