Lupin Free Basil & Oregano Salmon Burgers
Fresh salmon gets the star treatment here, pulsed just enough to hold together as a juicy, herb-flecked patty without losing that satisfying chunky texture. Bright basil, earthy oregano, and a hit of lemon juice and zest give every bite a Mediterranean lift that feels anything but ordinary. Garlic-infused olive oil does double duty — binding the mixture and creating a gorgeous golden crust in the skillet — so there's no need for breadcrumbs or fillers that could sneak in unwanted ingredients. That makes this a genuinely clean option for anyone navigating lupin sensitivities, since so many store-bought burger patties and breaded fish products carry lupin flour as a hidden binder. A quick chill in the fridge before cooking is the small but crucial step that keeps the patties intact when they hit the hot pan. Serve with a squeeze of lemon and a scatter of fresh parsley, and you've got a weeknight dinner that looks and tastes like it came from a coastal bistro.
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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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