Eggless Coconut Aminos Bison Burger
Ground bison makes for a deeply savory, lean patty, and here it gets a serious flavor boost from coconut aminos, fresh garlic, grated ginger, and a touch of turmeric before it ever hits the pan. The whole thing comes together without a single egg ā no binders, no fillers ā because the bison's natural fat content holds the patties together beautifully on its own. A quick chill in the fridge and a hot cast iron skillet do the heavy lifting, giving you that deep, caramelized crust that makes a great burger so satisfying. Skipping the bun in favor of crisp butter lettuce wraps keeps things light and fresh, while sliced avocado and cool cucumber add creamy, crunchy contrast in every bite. A final drizzle of coconut aminos ties it all back to those umami-forward flavors in the patty itself. This is the kind of meal that feels indulgent but is actually packed with clean, whole ingredients ā perfect for a weeknight dinner that doesn't feel like a compromise.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!