Seeds Free Coconut Aminos Bison Burger

Total time42 min

Prep time15 min

Cook time12 min

4.7

(12)

Bison burgers already bring bold, beefy flavor to the table, and this version layers in garlic, fresh ginger, turmeric, and coconut aminos for a marinade-style depth that makes every bite genuinely exciting. Coconut aminos steps in as the savory, slightly sweet backbone here — it does everything soy sauce does without any of the hidden additives that can sneak seeds into your diet. The whole thing comes together in a cast iron skillet with coconut oil, so the cooking fat is just as clean as the patty itself. Instead of a bun, crisp butter lettuce leaves do double duty as a wrap, keeping things light and fresh while creamy avocado and cool cucumber slices add texture and richness on top. Pressing a small dimple into each patty before they hit the pan is a smart trick that keeps them flat and evenly cooked rather than puffed and uneven. Resting the patties for a few minutes after cooking locks in the juices, so you get a tender, flavorful result every time. Whether you're navigating a seeds-free lifestyle or just looking for a weeknight dinner that feels a little special, this one delivers without compromise.

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Ingredients

4 servings

For the patties

1 ½ lb ground bison
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.

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