Dairy Free Coconut Aminos Bison Burger
Bison burgers already bring a rich, slightly sweet depth that sets them apart from everyday beef, and this version leans into that with a marinade-style mix of coconut aminos, fresh garlic, grated ginger, and turmeric worked right into the meat. The result is a patty that's deeply savory with a subtle warmth ā no cheese or creamy sauce needed to make it feel satisfying and complete. Skipping the bun entirely, each patty gets wrapped in crisp butter lettuce leaves and topped with cool cucumber and creamy avocado slices, which honestly makes the whole thing feel lighter and fresher than a traditional burger setup. Coconut aminos pull double duty here ā blended into the patty mixture and optionally drizzled on top ā delivering that umami punch you'd normally get from soy-based sauces, all without any dairy or gluten concerns. Cooking the patties in coconut oil in a cast iron skillet gives you that gorgeous, deep-brown crust that makes a burger feel like a real event. The thumb-dimple trick and a short rest after cooking keep everything juicy and perfectly cooked through. Whether you're navigating a dairy-free lifestyle or just want a cleaner weeknight dinner that doesn't feel like a compromise, this one delivers.
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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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