Citric Acid Free Coconut Aminos Bison Burger
Bison is a naturally lean, deeply flavorful protein, and when you season it right, it absolutely doesn't need anything extra to shine. The blend of coconut aminos, fresh garlic, ginger, and turmeric works into the meat beautifully, giving every bite a savory, slightly earthy depth without relying on any of the acidic condiments or citrus-forward sauces that can make burgers off-limits for people avoiding citric acid. Coconut aminos pulls double duty here ā mixed into the patties and optionally drizzled on top ā delivering that umami punch you'd normally get from soy sauce or vinegary marinades, completely clean. Skipping the bun in favor of crisp butter lettuce wraps isn't a compromise; it's genuinely the better move, keeping everything fresh and light while the avocado and cucumber add cool, creamy contrast to the seared crust. Cooking in a cast iron skillet with coconut oil gets you that deep, caramelized exterior that makes a great burger feel like a great burger. The short rest after cooking lets the juices redistribute so nothing is lost when you take that first bite. This one is weeknight easy but impressive enough to put in front of anyone.
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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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