Nitrate & Nitrite Free Basil & Oregano Salmon Burgers
Fresh salmon is the real star here — no cured meats, no processed fillers, and absolutely none of the preservatives that make so many burger-style patties off-limits for people avoiding nitrates and nitrites. Instead, you get a coarsely chopped fillet seasoned with bright basil, earthy oregano, lemon juice, and lemon zest, all brought together with a drizzle of garlic-infused olive oil. The food processor does the heavy lifting, but a quick pulse keeps the texture satisfyingly chunky rather than pasty, so these patties actually eat like a proper burger. A short chill in the fridge before cooking helps them hold their shape in the skillet, and a hot pan with a little more of that garlic oil gives each patty a gorgeous golden crust. Finished with fresh parsley and a squeeze of lemon, the whole thing feels restaurant-worthy with almost no effort. It's the kind of clean, flavor-forward meal that proves you don't need a single additive to make something genuinely crave-worthy.
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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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