Fresh salmon gets the star treatment here, pulsed just enough to hold together while keeping that satisfying, chunky texture you want in a great burger patty. Bright basil, dried oregano, lemon juice, and lemon zest do all the heavy lifting on flavor, so there's no need for fillers, binders, or any grain-based ingredients that could sneak in unwanted gluten-adjacent grains. That makes this a genuinely clean option for anyone navigating grain sensitivities — no breadcrumbs, no rye, nothing hidden. Garlic-infused olive oil pulls double duty, going into the patty mix and into the pan for a gorgeous golden sear that smells absolutely incredible. A quick chill in the fridge before cooking is the small step that makes a big difference, keeping the patties intact and giving you that crisp exterior without any fuss. Finish with a squeeze of lemon and a scatter of fresh parsley, and you've got a restaurant-worthy plate that comes together entirely in one skillet.
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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.
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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