Nightshade Free Coconut Aminos Bison Burger
Burgers are one of those meals that can feel off-limits when you're avoiding nightshades ā no ketchup, no tomatoes, and most store-bought seasoning blends are hiding paprika or chili powder somewhere in the fine print. This recipe sidesteps all of that without sacrificing any of the bold, satisfying flavor you actually want from a burger. Ground bison brings a rich, slightly earthy depth that pairs beautifully with coconut aminos, fresh garlic, ginger, and a touch of turmeric ā a combination that's genuinely complex and savory without a single nightshade in sight. Skipping the bun entirely, each patty gets wrapped in crisp butter lettuce leaves and topped with creamy avocado and cool cucumber slices, which honestly makes the whole thing feel lighter and fresher than a traditional burger anyway. The cast iron sear is key here ā cooking the patties undisturbed until they release cleanly gives you that deep, caramelized crust that makes every bite worth it. A final drizzle of coconut aminos ties everything together with a subtle umami punch. It's the kind of weeknight dinner that feels like it took way more effort than it actually did.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!