Gut Friendly Coconut Aminos Bison Burger
Ground bison is a naturally lean, nutrient-dense protein, and when it's seasoned with coconut aminos, fresh ginger, garlic, and turmeric, the result is a burger that's anything but boring. Those anti-inflammatory spices aren't just there for flavor ā they're doing real work for anyone trying to keep their gut happy without sacrificing a satisfying, craveable meal. Skipping the bun entirely and wrapping each patty in crisp butter lettuce keeps things light and easy to digest, while sliced avocado and cool English cucumber add creamy, refreshing contrast. Coconut aminos stand in for soy sauce here, delivering that savory umami depth without the additives or fermented soy that can be hard on sensitive systems. Cooking in coconut oil over high heat in a cast iron skillet gives you that deeply browned, restaurant-quality crust ā the kind that makes a burger feel like a real treat rather than a compromise. A quick rest after cooking locks in the juices, so every bite stays tender and flavorful all the way through. This is the kind of weeknight dinner that proves eating for your gut doesn't mean eating bland.
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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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