Artificial Flavors Free Turmeric Ginger Salmon Burgers
These salmon burgers are a bright, bold weeknight win — packed with fresh turmeric, ginger, and cilantro that do all the heavy lifting without a single synthetic shortcut. When you're trying to avoid artificial flavors, store-bought burger patties and pre-made sauces are basically a minefield, so making your own from scratch is genuinely the move. Fresh salmon gets a quick pulse in the food processor to keep the texture chunky and satisfying, then gets folded with scallion greens, garlic-infused olive oil, and a double hit of turmeric — both fresh and ground — for serious depth. The lemon-herb sauce is just parsley, olive oil, lemon juice, and a little more ginger whisked together, which means every single thing on the plate is exactly what it says it is. Serving everything in butter lettuce wraps keeps it light and crisp, and optional avocado slices add a creamy richness that makes these feel genuinely restaurant-worthy. The 15-minute fridge rest before cooking is a small step that makes a big difference — the patties hold together beautifully in the pan and come out with a gorgeous golden crust. Clean ingredients, real flavor, zero compromise.
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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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