Nutmeg Free Coconut Aminos Bison Burger
These bison burgers are bold, juicy, and packed with umami depth from coconut aminos and a punchy hit of fresh ginger and garlic ā no bun required. The butter lettuce wrap keeps things light and crisp, while creamy avocado and cool cucumber slices round out every bite with texture and freshness. Bison is naturally leaner than beef but still delivers a rich, satisfying flavor that holds up beautifully to a hard sear in a cast iron skillet. The turmeric and parsley work quietly in the background, adding color and a subtle earthiness without overpowering the meat. Because every ingredient here is straightforward and whole, you never have to second-guess what's in the mix ā no spice blends, no sauces with hidden additives, just clean, intentional flavors. Chilling the patties before cooking and pressing that little dimple into the center are small steps that make a real difference, giving you an even cook and a patty that stays flat and gorgeous in the pan. These are the kind of burgers that make you wonder why you ever needed a bun in the first place.
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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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