Pistachio Free Coconut Aminos Bison Burger
Bison burgers already bring something special to the table ā leaner and richer in flavor than beef, they take on a marinade beautifully. Here, coconut aminos, fresh ginger, garlic, and turmeric work into the meat to create a patty that's deeply savory with just a hint of warmth. The cast iron sear locks in all of that flavor with a seriously satisfying crust, while a quick rest keeps every bite juicy. Swapping the bun for crisp butter lettuce leaves keeps things light and fresh, and the creamy avocado and cool cucumber slices make each wrap feel complete. A final drizzle of coconut aminos ties it all together with a subtle, umami-forward finish. Every ingredient here is straightforward and naturally free of tree nut concerns, so there's no label-scanning or substitution stress ā just clean, bold cooking from start to finish.
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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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