Mustard Free Coconut Aminos Bison Burger
Bison burgers are already a step above the ordinary, and this version layers in coconut aminos, fresh ginger, garlic, and turmeric for a deeply savory, slightly earthy patty that tastes anything but plain. The coconut aminos pull double duty here ā mixed right into the meat and optionally drizzled on top at serving ā delivering that umami punch you'd normally chase with condiments that can hide unwanted ingredients. For anyone navigating a mustard sensitivity, burger night can feel like a minefield of sauces and seasoning blends, but every single flavor here comes from clean, whole-food sources you can actually read on the label. Butter lettuce wraps stand in for buns, keeping things light and crisp while the avocado and thin cucumber slices add cool, creamy contrast to the seared patty. The cast iron sear is key ā cooking undisturbed until the crust releases on its own gives you that deep brown crust without any fuss. A quick rest before serving locks in the juices, so every bite stays tender and satisfying.
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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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