Pork Free Coconut Aminos Bison Burger
Bison is a naturally lean, bold-flavored red meat that takes beautifully to the umami depth of coconut aminos, and this burger proves it. The patties get seasoned with garlic, fresh ginger, turmeric, and parsley before hitting a screaming-hot cast iron skillet with coconut oil ā the result is a deeply browned crust with a juicy, flavor-packed interior. Skipping the bun entirely, each patty gets cradled in crisp butter lettuce leaves and topped with creamy avocado and cool cucumber slices for a wrap that feels fresh and satisfying all at once. Every single ingredient here is naturally free of pork and pork-derived products, so there's no label-scanning or substitution gymnastics required. Coconut aminos pull double duty ā stirred into the meat mixture and drizzled over the finished wrap ā adding a slightly sweet, savory note that ties everything together without any soy sauce or Worcestershire-style shortcuts that might hide unwanted ingredients. The thumb-dimple trick and a quick rest after cooking keep these patties from drying out, which matters a lot with leaner ground meat like bison. It's a clean, craveable weeknight dinner that genuinely doesn't feel like it's missing anything.
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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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