Mushroom 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. Garlic-infused olive oil, fresh basil, dried oregano, and a hit of lemon juice and zest do all the heavy lifting on flavor — no fillers, no binders, just clean, bold ingredients. A quick chill in the fridge before cooking helps the patties hold their shape beautifully in the skillet, and that four-minute undisturbed sear gives you a gorgeous golden crust. For anyone navigating a diet that cuts out fungi, this recipe is naturally a safe bet — every single ingredient is straightforward and easy to verify, with zero hidden extras to second-guess. Serve with fresh parsley and a squeeze of lemon for a finish that feels almost restaurant-worthy on a weeknight.
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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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