Shellfish Free Coconut Aminos Bison Burger
Bison burgers already bring a rich, slightly sweet depth that ground beef can't quite match, and this recipe leans into that with a marinade-style mix of coconut aminos, fresh garlic, grated ginger, and turmeric worked right into the patty. The result is a burger that's deeply savory with a subtle warmth ā no bun required, because butter lettuce wraps do a genuinely great job of holding everything together. Creamy avocado and cool cucumber slices round out each wrap with texture and freshness that feels intentional, not like an afterthought. Coconut aminos stand in for soy sauce here, delivering that umami punch without any of the shellfish-derived additives that can sneak into certain Asian-style condiments and sauces. A quick sear in coconut oil on a cast iron skillet builds a deep, caramelized crust that locks in the juices ā the thumb-dimple trick and a proper rest before serving make sure every bite stays tender. This is the kind of weeknight dinner that looks impressive on the plate but comes together with minimal fuss and a very short ingredient list.
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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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