Pescatarian Basil & Oregano Salmon Burgers
Fresh salmon gets the burger treatment here, and the result is genuinely impressive — herb-forward, juicy, and satisfying in a way that makes you forget you ever needed beef. The patties come together with a quick pulse in the food processor, keeping the texture coarse and meaty rather than mushy, which is the secret to a burger that actually holds up in the pan. Bright basil, earthy oregano, lemon juice, and garlic-infused olive oil do all the heavy lifting on flavor, so every bite tastes vibrant and fresh without a long list of extras. Chilling the shaped patties for fifteen minutes before cooking is a small step that makes a real difference — they sear up beautifully golden and stay intact when you flip them. A squeeze of lemon wedge at the table ties everything together and keeps the whole dish feeling light. Whether you're cooking for a weeknight dinner or trying to impress someone who claims they don't like fish, this one tends to change minds fast.
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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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