Macadamia 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 fillet 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 the heavy lifting on flavor, 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 sear in that same garlic-infused oil gives the outside a gorgeous golden crust while the inside stays tender and just cooked through. Served with a squeeze of lemon and a scatter of fresh parsley, these are weeknight-easy but impressive enough for company — and every single ingredient is straightforward, so there's no second-guessing what's in your meal.
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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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