Rice Free Basil & Oregano Salmon Burgers
Salmon burgers are one of those weeknight wins that feel a little fancy without requiring much effort, and this version delivers serious flavor with every bite. Fresh salmon gets pulsed in a food processor just enough to hold together while keeping that satisfying, chunky texture — no mushy patties here. Bright basil, dried oregano, lemon juice, and lemon zest give the patties a Mediterranean lift, while garlic-infused olive oil adds depth both in the mix and in the pan. Because the whole recipe is built around fresh fish and herbs with zero grains or fillers, it naturally sidesteps the rice flour and rice-based binders that sneak into so many store-bought or restaurant-style fish patties. A quick chill in the fridge before cooking is the small step that makes a big difference — the patties hold their shape beautifully and develop a gorgeous golden crust in the skillet. Finish with a squeeze of lemon and a scatter of fresh parsley, and you've got a plate that looks and tastes like it took way more work than it did.
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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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