Low Sugar Turmeric Ginger Salmon Burgers
These salmon burgers are bold, bright, and packed with real flavor from fresh turmeric, ginger, and cilantro — no fillers, no sweeteners, just clean ingredients doing serious work. The double-pulse technique in the food processor keeps the texture chunky and satisfying rather than turning the salmon into a dense, uniform puck, which makes every bite genuinely interesting. Garlic-infused olive oil adds a subtle depth to both the patties and the sear, and that golden crust you get from cooking them undisturbed is absolutely worth the patience. The lemon-herb sauce — bright with parsley, lemon juice, and a little more ginger — pulls everything together without a drop of added sugar hiding in a bottled condiment. Serving the patties in butter lettuce wraps keeps things light and fresh, and the optional avocado adds a creamy richness that plays beautifully against all that citrus and spice. This is the kind of recipe that proves eating without added sugar doesn't mean eating without excitement.
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Learn more →Ingredients
4 servings
For the patties
- 1 ½ lb fresh salmon fillet, skin removed, cut into 1-inch chunks
- 1 tbsp fresh turmeric, peeled and finely grated
- 1 tbsp fresh ginger, peeled and finely grated
- 2 tbsp garlic-infused olive oil, divided
- 3 scallions (green tops only), thinly sliced
- 2 tbsp fresh cilantro, finely chopped
- 1 tsp ground turmeric
- ½ tsp sea salt
- ¼ tsp black pepper
For the lemon-herb sauce
- ⅓ cup fresh parsley, finely chopped
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- ½ tsp fresh ginger, peeled and finely grated
- ¼ tsp sea salt
For serving
- 8 large butter lettuce leaves
- 1 avocado, sliced (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Make the lemon-herb sauce: whisk together the parsley, extra-virgin olive oil, lemon juice, grated ginger, and sea salt in a small bowl until combined. Set aside.
- 2
Place half the salmon chunks in a food processor and pulse 4–5 times until roughly chopped but not a paste — you want visible pieces about 1/4 inch. Transfer to a mixing bowl. Add the remaining salmon chunks and pulse the same way, then add to the bowl.
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