Macadamia Free Coconut Aminos Bison Burger
Bison burgers already bring a rich, slightly sweet depth that sets them apart from everyday beef, and this recipe leans into that with a marinade-style mix of coconut aminos, fresh garlic, grated ginger, and turmeric worked right into the patty. The result is a burger that's genuinely bold and complex before it even hits the pan. Cooking in coconut oil over high heat gives each patty a serious sear ā that deep brown crust is where all the magic happens. Butter lettuce wraps stand in for buns, keeping things light and crisp while the avocado and thin cucumber slices add cool, creamy contrast. A final drizzle of coconut aminos ties everything together with a savory-sweet finish that makes the whole thing feel intentional, not like something is missing. For anyone navigating nut concerns, this recipe is naturally free of tree nuts across every component ā no swaps needed, no label-reading required. It's a clean, satisfying weeknight dinner that happens to be as impressive as something you'd order out.
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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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