Fructose Free Turmeric Ginger Salmon Burgers
These salmon burgers hit every note you want from a warm-weather meal — bold, aromatic, and satisfying without feeling heavy. Fresh turmeric and ginger do serious work here, layering earthy heat into every bite, while the scallion greens and cilantro keep things bright and lively. Garlic-infused olive oil stands in for whole garlic, which is a smart swap that delivers all the savory depth without the fructans that make so many restaurant-style burgers a gamble. The patties are served in crisp butter lettuce wraps instead of a bun, which keeps the whole thing clean and naturally free of the hidden sugars and additives that sneak into most packaged bread products. A quick lemon-herb sauce — just parsley, olive oil, lemon juice, and a little more ginger — pulls everything together with a zippy, herby finish. Sliced avocado alongside adds richness and makes the plate feel genuinely complete. This is the kind of recipe that proves eating around fructose doesn't mean settling for bland or boring.
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!