Yeast Free Coconut Aminos Bison Burger
Bison burgers already bring bold, rich flavor to the table, and this version layers in garlic, fresh ginger, turmeric, and coconut aminos for a savory-umami punch that makes every bite feel intentional. Coconut aminos stands in for soy sauce here, delivering that deep, slightly sweet depth without any fermented grain products ā a smart swap that keeps things clean without sacrificing flavor. The patties get a quick chill before hitting a screaming-hot cast iron skillet, which locks in the juices and builds a gorgeous, deep-brown crust. Skipping the bun entirely isn't a compromise ā crisp, cool butter lettuce leaves wrap everything up beautifully, and creamy avocado with thin cucumber slices add freshness and crunch that a standard bun honestly can't compete with. A final drizzle of coconut aminos ties it all together with a little extra savory brightness. This is the kind of recipe that feels indulgent and nourishing at the same time, and it comes together with nothing fussy or hard to find.
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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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