Cinnamon Free Coconut Aminos Bison Burger
Bison burgers already bring bold, beefy flavor to the table, and this version layers in garlic, fresh ginger, turmeric, and coconut aminos for a savory-umami depth that makes every bite feel intentional. The whole blend comes together without a trace of cinnamon ā no spice blends, no seasoning shortcuts, just clean, individually chosen ingredients you can trust. Coconut aminos pull double duty here, working into the patty mix and serving as an optional finishing drizzle, delivering that rich, slightly sweet soy-sauce-adjacent flavor without any of the usual label-reading stress. Butter lettuce wraps keep things light and fresh, while avocado and thin cucumber slices add creaminess and crunch in every bite. Cooking the patties in a cast iron skillet with coconut oil gives you that deeply browned, restaurant-quality crust ā the kind that only happens when you let the meat sit undisturbed and resist the urge to press it down. Resting the patties for a few minutes before serving makes sure all those juices stay exactly where they belong. It's a satisfying, flavor-packed meal that proves eating around a spice sensitivity doesn't mean settling for anything less than delicious.
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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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