Pregnancy Friendly Coconut Aminos Bison Burger
Bison is one of those proteins that genuinely earns its place on a pregnancy-friendly plate ā it's a lean, iron-rich red meat that delivers serious flavor without the heaviness of conventional beef. Here, the patties are seasoned with coconut aminos, fresh garlic, grated ginger, and a touch of turmeric, giving every bite a warm, savory depth that feels anything but boring. Skipping the bun entirely in favor of crisp butter lettuce wraps keeps things light and naturally free from additives or preservatives you'd rather not think about right now. Creamy avocado and cool cucumber slices round out each wrap with texture and healthy fats that make this feel like a complete, satisfying meal. The recipe calls for cooking patties to an internal temperature of 160Ā°F, which is exactly the safe threshold for ground meat during pregnancy ā no guesswork, no shortcuts. A quick rest after cooking locks in the juices, so the patty stays tender and flavorful all the way through. It's the kind of wholesome, craveable dinner that works just as well on a weeknight as it does when you're genuinely trying to eat well for two.
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Learn more āIngredients
4 servings
For the patties
- 1 Ā½ lb ground bison
Ingredient noteCook all meat thoroughly when pregnant.
- 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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