Emulsifier Free Coconut Aminos Bison Burger
Bison burgers are already a step above the everyday, and this version layers in coconut aminos, fresh ginger, garlic, and turmeric for a deeply savory, slightly earthy patty that tastes anything but plain. For anyone navigating emulsifier sensitivities, the ingredient list here is refreshingly clean ā every component is a whole food or a simple pantry staple with nothing hidden in the mix. Coconut aminos stand in beautifully for conventional soy sauce, bringing that umami depth without the additives that sneak into so many bottled condiments. The patties are cooked in coconut oil and served in crisp butter lettuce wraps with creamy avocado and cool cucumber slices, so the whole thing feels light and fresh even though the flavors are bold and satisfying. Pressing a small dimple into each patty before chilling them is a small trick that makes a real difference ā they cook up flat and juicy rather than domed and dry. It's the kind of weeknight dinner that looks impressive on the plate but comes together with minimal fuss and zero processed shortcuts.
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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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