Peanut Free Coconut Aminos Bison Burger

Total time42 min

Prep time15 min

Cook time12 min

4.7

(12)

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 folded right into the patty. The result is a burger that's genuinely bold and complex before it even hits the pan. Searing in coconut oil over high heat gives each patty a deeply caramelized crust, while a quick rest keeps the inside juicy and tender. Swapping the bun for a double layer of crisp butter lettuce keeps things light and fresh, and the avocado and cucumber on top add cool, creamy contrast to all that savory char. A final drizzle of coconut aminos ties everything together with a subtle umami punch. For anyone navigating peanut concerns, this recipe is naturally free of the usual suspects — no sauces, condiments, or pantry staples that tend to hide risky cross-contact warnings. It's the kind of weeknight dinner that feels like a treat without any of the label-reading stress.

About Fig

Fig 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 →

Ingredients

4 servings

For the patties

1 ½ lb ground bison
2 tbsp coconut aminos
3 cloves garlic, minced
1 tsp fresh ginger, grated
½ tsp turmeric
½ 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
½ 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 — 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!