Chicken Free Basil & Oregano Salmon Burgers
These salmon burgers are a bright, herb-forward alternative to the usual burger night lineup, and they come together with surprisingly little effort. Fresh salmon gets pulsed in a food processor just enough to hold together while keeping that satisfying, chunky texture — nothing mushy or processed about them. Basil, oregano, lemon juice, and lemon zest bring a Mediterranean lift that makes every bite feel a little special, while garlic-infused olive oil adds a subtle depth without any fuss. Chilling the patties for fifteen minutes before cooking is the small but crucial step that keeps them intact in the pan, so you get that gorgeous golden crust without any crumbling. A hot skillet and a hands-off four-minute sear does most of the work, leaving you with a burger that's golden outside and perfectly opaque all the way through. Finished with a scatter of fresh parsley and a squeeze of lemon, these are the kind of weeknight patties that feel far more impressive than the effort involved.
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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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