Legume Free Coconut Aminos Bison Burger
Ground bison is a naturally lean, bold-flavored protein that shines when paired with the right aromatics ā and here, minced garlic, fresh ginger, turmeric, and parsley do exactly that. Coconut aminos bring a savory, slightly sweet depth to the patties without any soy, wheat, or legume-derived ingredients, making this a genuinely satisfying burger that doesn't require any substitutions or workarounds. The whole thing comes together in a cast iron skillet with coconut oil, so every bite has that gorgeous, deeply browned crust you'd expect from a great steakhouse patty. Instead of a bun, crisp butter lettuce leaves do double duty as a wrap ā keeping things fresh and light while letting the meat and toppings take center stage. Creamy avocado and cool cucumber slices round out each serving with texture and brightness, and an optional drizzle of coconut aminos ties it all together. This is the kind of meal that feels indulgent but is built entirely from clean, whole ingredients you can feel good about.
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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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