Lactose 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 compromise. The patties come together with fragrant basil, dried oregano, lemon juice, and zest, plus a drizzle of garlic-infused olive oil that weaves savory depth into every bite. Because the whole recipe is built around real, whole ingredients — no dairy binders, no cream-based sauces — it's naturally easy on anyone avoiding lactose without any substitutions required. A quick pulse in the food processor keeps the texture coarse and meaty rather than mushy, so these hold up beautifully in the pan. A short chill in the fridge before cooking is the small step that makes a big difference, helping the patties stay intact as they develop a golden sear in the skillet. Finished with a squeeze of lemon and a scatter of fresh parsley, they're 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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