Rice Free Coconut Aminos Bison Burger
Bison burgers get a serious upgrade here, packed with garlic, fresh ginger, turmeric, and coconut aminos for a savory-umami depth that goes way beyond a basic backyard patty. The coconut aminos pull double duty ā mixed right into the meat and optionally drizzled on top ā giving you that rich, slightly sweet soy-sauce vibe without any grain-based ingredients sneaking in. Skipping the bun entirely isn't a compromise; crisp butter lettuce leaves wrap everything up in a cool, fresh cradle that actually lets the flavors of the patty shine. Creamy avocado and thin cucumber slices add texture and brightness, making each bite feel balanced and satisfying rather than like something is missing. Cooking in a cast iron skillet with coconut oil builds a deep, caramelized crust on the outside while keeping the bison juicy inside ā the thumb-dimple trick and a proper rest before serving are small steps that make a real difference. This is the kind of meal that feels clean and intentional without tasting like diet food, and it comes together with a short, straightforward ingredient list you can feel good about.
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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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