MSG Free Coconut Aminos Bison Burger
Bison burgers already bring bold, beefy flavor to the table, and this version layers in garlic, fresh ginger, turmeric, and parsley for a patty that tastes anything but plain. The secret weapon here is coconut aminos ā a naturally brewed condiment that delivers that deep, savory punch you'd expect from soy sauce, completely free of added glutamates. It goes right into the meat mixture and doubles as an optional finishing drizzle, so every bite carries that umami depth without any of the additives that make conventional condiments a concern. Cooking the patties in a cast iron skillet with coconut oil gives you a serious sear ā that deep brown crust forms while the inside stays juicy, especially with the thumb-dimple trick keeping the patties flat and even. Skipping the bun in favor of crisp butter lettuce wraps keeps things light and fresh, and the avocado and cucumber toppings add cool creaminess and crunch that balance the warm, spiced meat beautifully. Everything on this ingredient list is straightforward and whole, so there's no label-reading anxiety or second-guessing what's actually in your dinner.
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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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