Rye Free Coconut Aminos Bison Burger

Total time42 min

Prep time15 min

Cook time12 min

Ground bison is a naturally lean, bold-flavored protein that absolutely shines when seasoned with the right supporting cast — and here, coconut aminos, fresh ginger, garlic, and turmeric do exactly that. Coconut aminos stand in for soy-based sauces without any grain in the picture, making this a smart swap for anyone navigating grain sensitivities, including rye. The patties get a quick chill before hitting a screaming-hot cast iron skillet, which locks in that deep, caramelized crust you'd expect from a great steakhouse burger. Instead of a bun, crisp butter lettuce leaves do double duty as a wrap — sturdy enough to hold everything together and light enough to let the bison flavor take center stage. Creamy avocado and cool cucumber slices add freshness and texture that make every bite feel balanced and intentional. A final drizzle of coconut aminos ties it all together with a savory, slightly sweet finish. This is the kind of burger that makes you forget you're working around any restriction at all.

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
Force Of Nature Ground Bison Grass Fed - 14 OZ Simple Truth™ 90% Lean Natural Ground Bison GREAT RANGE BISON Fresh Ground Bison Open Nature Ground Bison - 16 Oz.D'Artagnan Bison, Ground Meat
See all
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!