Eggless Turmeric Ginger Salmon Burgers
Salmon burgers are one of those weeknight wins that feel far more impressive than the effort involved, and this version delivers serious flavor with fresh turmeric, ginger, and cilantro folded right into the patties. Most store-bought or restaurant salmon burgers sneak in egg as a binder, which makes finding a safe option genuinely frustrating — but here, a smart two-stage pulse in the food processor creates just enough texture for the mixture to hold together on its own. A short chill in the fridge does the rest of the work, so the patties sear up beautifully golden without falling apart in the pan. The garlic-infused olive oil adds a subtle depth, while the bright lemon-herb sauce spooned over the top keeps every bite feeling fresh and vibrant. Serving everything in butter lettuce wraps makes this feel light and a little elegant, and optional avocado slices add a creamy richness that pairs perfectly with the warm spice of the turmeric. It's the kind of recipe that looks like you really know what you're doing — because after one try, you will.
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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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