Fresh salmon gets pulsed to a coarse, hearty texture, then folded with fragrant rosemary, sage, and chives for an herby, bright bite in every patty. A hit of lemon zest and juice keeps things vibrant, while a short chill firms up the patties so they hold together beautifully in the pan. Searing in olive oil gives each burger a deep golden crust while the inside stays tender and just-cooked through. It's a fish-forward, herb-packed dinner that comes together fast and eats even better with a squeeze of lemon and a scatter of chives right before serving. With good olive oil, fresh herbs, and quality fish doing all the heavy lifting, this one fits naturally into a Mediterranean-style kitchen. Serve it solo, over greens, or tucked into a warm bun for a lighter take on burger night.
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Place the salmon chunks in a food processor and pulse 8–10 times until roughly chopped — the mixture should be coarsely ground with some visible chunks remaining, not a smooth paste. Transfer to a large mixing bowl.
Add the rosemary, sage, chives, lemon zest, lemon juice, egg, cassava flour, salt, and black pepper to the bowl. Fold together with a spatula until just combined and the mixture holds together when pressed.
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