Cashew Free Coconut Aminos Bison Burger
Bison burgers already bring a rich, slightly sweet depth that sets them apart from everyday beef, and this recipe leans into that with a marinade-style mix of coconut aminos, fresh garlic, grated ginger, and turmeric worked right into the patty. The result is a burger that's boldly seasoned from the inside out, with warm, savory notes that don't need a single nut-based sauce or condiment to feel complete. Coconut aminos ā the soy-sauce-adjacent pantry staple made from coconut blossom sap ā does a lot of heavy lifting here, adding umami and a touch of sweetness without any of the allergen concerns that come with many bottled condiments. Instead of a bun, crisp butter lettuce leaves stand in as a double-layered wrap, keeping things light and letting the patty stay front and center alongside creamy avocado and cool cucumber slices. A quick thumb-dimple in each patty and a 15-minute chill before cooking are small steps that make a real difference in how evenly these cook in a screaming-hot cast iron skillet. Everything on the ingredient list is straightforward and naturally free from tree nut concerns, so there's no label-reading anxiety involved. It's the kind of weeknight dinner that feels like a treat without requiring much effort at all.
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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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