BHA & BHT Free Turmeric Ginger Salmon Burgers
Fresh salmon gets pulsed — not pureed — so every bite has real texture, and the combination of fresh turmeric, fresh ginger, and scallion greens gives these patties a bright, almost floral heat that feels nothing like a standard fish burger. Garlic-infused olive oil does the heavy lifting for flavor and helps the patties develop a deep golden crust in the skillet without any fuss. Wrapping them in butter lettuce keeps things light and naturally skips the preservative-laden buns and condiments that can sneak BHA and BHT into an otherwise clean meal — a genuinely tricky problem with packaged burger components. The lemon-herb sauce, built from fresh parsley, extra-virgin olive oil, and a little more ginger, comes together in one bowl and ties everything together with a zippy, herbaceous finish. Sliced avocado alongside adds richness that makes the whole plate feel satisfying and complete. These are the kind of burgers that look impressive enough for company but are straightforward enough for a weeknight dinner when you want something nourishing without a long ingredient list.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!