Paleo Coconut Aminos Bison Burger
Bison is a leaner, richer alternative to beef, and when it's seasoned with coconut aminos, fresh ginger, garlic, and turmeric, the result is a burger that feels anything but plain. The coconut aminos pull double duty here ā mixed right into the patty for depth and optionally drizzled on top for a savory, slightly sweet finish that replaces the soy-based sauces most burger recipes rely on. Crispy-edged from a hot cast iron skillet and rested just long enough to stay juicy, each patty gets wrapped in cool, crisp butter lettuce instead of a bun, which keeps things light without feeling like you're missing out. Sliced avocado and thin cucumber rounds add creaminess and crunch in every bite. The whole build is grain-free, legume-free, and built entirely from whole ingredients ā no label-reading required. It's the kind of meal that genuinely satisfies a burger craving while sticking to the principles of ancestral eating without any compromise on flavor.
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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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