Fructose Free Basil & Oregano Salmon Burgers
Fresh salmon is the star here, pulsed just enough in a food processor to hold together while keeping that satisfying, chunky texture you want in a great burger patty. Bright basil, dried oregano, lemon juice, and lemon zest do all the heavy lifting on flavor, so there's no need for fillers, binders, or sweeteners that could sneak fructose into the mix. Garlic-infused olive oil stands in for raw garlic, delivering that savory depth without the fructans that make traditional garlic off-limits for people managing fructose sensitivity. A quick chill in the fridge before cooking means the patties stay intact in the pan and develop a gorgeous golden crust in just a few minutes per side. The result is a light, herb-forward burger that feels genuinely satisfying — not like a compromise version of something better. A squeeze of lemon and a scatter of fresh parsley at the end keeps everything tasting clean and vibrant right up to the last bite.
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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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