High Fructose Corn Syrup Free Turmeric Ginger Salmon Burgers
These salmon burgers are a vibrant, flavor-forward meal that tastes anything but ordinary — fresh turmeric and ginger give every bite a warm, aromatic kick that pairs beautifully with the richness of the salmon. The patties are built entirely from whole, recognizable ingredients, so you never have to squint at a label wondering what's hiding in a pre-made mix or bottled condiment. That matters more than people realize, since sweeteners like high fructose corn syrup have a way of sneaking into packaged burger patties, sauces, and even store-bought buns. Here, the bright lemon-herb sauce is whisked together from parsley, olive oil, fresh lemon juice, and ginger — nothing processed, nothing suspicious. Serving everything in butter lettuce wraps keeps the whole dish clean and light while adding a satisfying crunch around that golden, pan-seared patty. The chilling step before cooking is a small but smart move that helps the patties hold their shape without any fillers or binders doing the heavy lifting. Whether you add the avocado slices or keep it simple, this is the kind of weeknight dinner that feels like a treat.
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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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