Chestnut Free Basil & Oregano Salmon Burgers
Fresh salmon gets the burger treatment here, and the result is bright, herbaceous, and genuinely satisfying in a way that feels nothing like a frozen patty. Pulsing the fish in a food processor keeps the texture coarse and meaty, so each bite has real substance rather than a mushy, processed feel. Basil, oregano, lemon juice, and lemon zest do a lot of heavy lifting in the flavor department, while garlic-infused olive oil adds a subtle richness that ties everything together. A quick chill in the fridge before cooking is the small but crucial step that keeps the patties intact when they hit the hot skillet. The whole thing comes together in one pan with a golden sear on each side, making cleanup as easy as the prep. Finished with fresh parsley and a squeeze of lemon, these burgers are light enough for a weeknight but impressive enough to serve to guests.
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Learn more →Ingredients
4 servings
- 1 ½ lb fresh salmon fillet, skin removed, cut into 1-inch chunks
- 3 tbsp fresh basil, finely chopped
- 1 tsp dried oregano
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp garlic-infused olive oil, divided
- ½ tsp sea salt
- ¼ tsp black pepper
For serving
- 1 tbsp fresh parsley, chopped (optional)
- 4 lemon wedges (optional)
Instructions
- 1
Place the salmon chunks in a food processor and pulse 6–8 times until coarsely chopped — the mixture should hold together when pressed but still have visible texture, not a smooth paste. Transfer to a mixing bowl.
- 2
Add the basil, oregano, lemon juice, lemon zest, 1 tbsp of the garlic-infused olive oil, salt, and pepper to the salmon. Mix gently with a fork until just combined.
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