Oats Free Coconut Aminos Bison Burger
Bison burgers already bring a rich, slightly sweet depth that ground beef can't quite match, and this recipe leans into that with a marinade-style mix of coconut aminos, fresh garlic, grated ginger, and turmeric worked right into the patty. The result is a burger that's boldly seasoned from the inside out, with warm, savory notes that hit before you even add toppings. Skipping the bun entirely, each patty gets wrapped in crisp butter lettuce leaves and layered with creamy avocado and cool cucumber slices ā it's fresh, satisfying, and genuinely fun to eat. For anyone navigating grain sensitivities, the whole build is naturally free of wheat, breadcrumbs, and oats, with zero fillers or binders hiding in the mix. Coconut aminos does double duty here ā it seasons the meat and doubles as an optional finishing drizzle, adding a subtle umami sweetness that ties everything together. A hot cast iron skillet and a single flip are all you need to get that deep, caramelized crust that makes a great burger worth making at home. Rest the patties for three minutes before serving and the juices redistribute beautifully ā don't skip it.
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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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