Sesame Free Coconut Aminos Bison Burger
Bison burgers already bring something special to the table ā leaner and richer in flavor than beef ā and this version takes things even further with a marinade-style mix of coconut aminos, garlic, fresh ginger, and turmeric worked right into the patty. Coconut aminos is the key swap here, delivering that savory, slightly sweet depth you'd expect from soy sauce without any sesame in sight, which makes it a genuinely smart choice for anyone navigating sesame sensitivities. The patties get a hard sear in coconut oil until deeply browned, then rest just long enough to stay juicy all the way through. Instead of a bun, crisp butter lettuce leaves do double duty as a wrap, keeping things fresh and light while letting the burger itself stay center stage. Creamy avocado and cool cucumber slices round out every bite with texture and brightness. It's the kind of meal that feels indulgent but is actually built from clean, whole ingredients you can feel good about ā no label-reading anxiety required.
About FigFig 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 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!