Red Meat Allergy Friendly Lemon Garlic Salmon Burgers
Total time45 min
Prep time20 min
Cook time10 min
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Learn more →Ingredients
4 servings
For the patties
- 1.5 lb fresh salmon fillet, skin removed, cut into 1-inch chunks
- 2 tbsp garlic-infused olive oil, divided
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh chives, finely chopped
- ½ tsp sea salt
- ¼ tsp black pepper
- ¼ tsp ground turmeric
- 3 tbsp olive oil, for cooking
For the lemon-herb sauce
- ¼ cup fresh flat-leaf parsley, finely chopped
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 3 tbsp garlic-infused olive oil
- ¼ tsp sea salt
For serving
- 8 large butter lettuce leaves, for wrapping
- 1 lemon, cut into wedges (optional)
- 1 tbsp fresh chives, finely chopped (optional)
Instructions
- 1
Make the lemon-herb sauce: whisk together the parsley, lemon juice, lemon zest, garlic-infused olive oil, and sea salt in a small bowl until combined. Set aside.
- 2
Place about two-thirds of 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 large mixing bowl.
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