Xanthan Gum Free Coconut Aminos Bison Burger
Bison is a naturally lean, deeply flavorful meat, and when you season it with coconut aminos, fresh garlic, ginger, and a touch of turmeric, the result is a burger that feels anything but ordinary. Coconut aminos steps in as the savory, slightly sweet backbone here ā no soy sauce, no additives, no thickeners ā making it a clean swap that works beautifully without any compromise on flavor. The patties get a quick chill before hitting a screaming-hot cast iron skillet, which helps them hold their shape and develop that gorgeous, deep-brown crust you want from a great burger. Wrapping everything in crisp butter lettuce instead of a bun keeps the whole build light and fresh, while sliced avocado and cool cucumber add creamy and crunchy contrast in every bite. It's the kind of meal that looks impressive on the plate but comes together with straightforward technique and honest ingredients. If you're used to scanning labels for hidden stabilizers or thickeners in condiments and sauces, this recipe sidesteps all of that ā every ingredient is exactly what it says it is.
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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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