Nitrate & Nitrite Free Coconut Aminos Bison Burger
Bison is a naturally lean, flavorful red meat, and when it's seasoned with coconut aminos, fresh garlic, ginger, and turmeric, the result is a burger that tastes anything but plain. Coconut aminos steps in as the savory, umami-rich backbone here ā doing everything a conventional soy sauce or Worcestershire would do, but without the preservatives and additives that make so many condiments a problem for people avoiding nitrates and nitrites. The patties get a quick chill before hitting a screaming-hot cast iron skillet, which builds that deep, caramelized crust you want without any cured ingredients in sight. Butter lettuce wraps replace the bun and keep things fresh and light, while creamy avocado and cool cucumber slices add texture and richness in every bite. A final drizzle of coconut aminos ties it all together with a clean, slightly sweet finish. This is the kind of burger that proves you don't need a single shortcut ingredient to get serious flavor on the table.
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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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