Xanthan Gum Free Basil & Oregano Salmon Burgers
Fresh salmon does all the heavy lifting here, and the result is a burger patty that's juicy, herbaceous, and genuinely satisfying without relying on any binders or stabilizers whatsoever. A quick pulse in the food processor keeps the texture coarse and meaty rather than pasty, which means the patties hold together beautifully on their own — no gums, no fillers, nothing extra needed. Bright basil, dried oregano, lemon juice, and a hit of lemon zest give every bite a Mediterranean lift that feels a little fancy for a weeknight but is completely achievable. Garlic-infused olive oil does double duty, going into the mix and into the pan, so the flavor runs all the way through. A short chill in the fridge before cooking is the secret to patties that stay intact and develop a gorgeous golden crust in the skillet. Finished with fresh parsley and a squeeze of lemon, these come together with clean, whole-food ingredients that anyone avoiding thickening agents can feel completely confident about.
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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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