Capsaicin Free Coconut Aminos Bison Burger
Bison burgers already bring bold, beefy flavor to the table, and this version layers in coconut aminos, garlic, fresh ginger, and turmeric for a savory depth that makes every bite genuinely interesting. The whole thing is completely free of hot peppers, chili, or any capsaicin-containing spice, so it's a satisfying burger experience that won't cause discomfort for anyone who needs to avoid that heat. Coconut aminos do a lot of heavy lifting here ā they add a subtle umami-sweet note that you might usually get from a spiced sauce, no substitutions needed. Instead of a bun, crisp butter lettuce leaves wrap each patty in a double layer, keeping things fresh and light while creamy avocado and cool cucumber slices round out every bite. The cast iron sear is key: cooking the patties undisturbed until they release cleanly builds a deep, caramelized crust that makes these taste far more indulgent than the ingredient list suggests. A final drizzle of coconut aminos ties it all together with a gentle savory finish. Whether you're cooking for someone with a specific sensitivity or just want a clean, flavor-forward burger night, this one delivers without compromise.
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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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