Soy Free Coconut Aminos Bison Burger
Soy sauce is the sneaky ingredient that shows up in so many burger marinades and condiments, making a simple cookout more complicated than it needs to be. This recipe swaps it out entirely for coconut aminos, which delivers that same savory, slightly sweet depth without any soy in sight. Ground bison brings a rich, lean flavor that pairs beautifully with the garlic, ginger, and turmeric worked right into the patty ā so every bite is seasoned all the way through, not just on the surface. Cooking them in a cast iron skillet with coconut oil gives you that deep, caramelized crust you'd expect from a great burger, no grill required. Instead of a bun, crisp butter lettuce leaves do double duty as a wrap, keeping things fresh and light while holding the creamy avocado and cool cucumber slices in place. A final drizzle of coconut aminos ties it all together with a quiet umami punch. It's the kind of burger that feels indulgent but is built entirely from clean, straightforward ingredients you can actually trust.
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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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