Lactose Free Coconut Aminos Bison Burger
Bison burgers already bring a rich, slightly sweet depth that beef can't quite match, and this version leans into that with coconut aminos, fresh ginger, garlic, and a touch of turmeric worked right into the patty. The result is a burger that's genuinely bold and complex without a single drop of dairy anywhere in the build. Instead of a bun, crisp butter lettuce leaves do double duty as a wrap, keeping things light and fresh while creamy avocado and cool cucumber slices add the satisfying contrast you'd normally get from cheese and sauce. Coconut oil in the skillet gives the patties a gorgeous sear ā that deep brown crust you want ā while keeping the whole recipe completely free of milk-derived fats. For anyone who's learned to scan every condiment label for hidden dairy, the optional coconut aminos drizzle at the end is a genuinely satisfying swap that adds a savory, umami-rich finish. The thumb-dimple trick and a proper resting period mean your patties stay juicy all the way through, no shortcuts needed. It's the kind of weeknight dinner that feels a little special without asking much of you at all.
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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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