Yeast Free Basil & Oregano Salmon Burgers
Fresh salmon gets the star treatment here — coarsely pulsed in a food processor, then folded with bright basil, dried oregano, lemon juice, and zest for a patty that tastes genuinely vibrant rather than like a sad frozen substitute. Garlic-infused olive oil does double duty, binding the mixture and giving the crust a gorgeous golden sear in the skillet. A quick chill in the fridge before cooking is the small but mighty step that keeps everything together without needing any binders or fillers. That matters a lot when you're avoiding yeast, because so many store-bought burger options sneak in yeast extract or fermented additives that can be tricky to spot on a label. These patties are built entirely from whole, straightforward ingredients, so there's no guesswork involved. The result is a juicy, herb-forward burger that pairs beautifully with a squeeze of fresh lemon and a scatter of parsley — simple enough for a weeknight, impressive enough to serve to guests.
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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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