Lupin Free Turmeric Ginger Salmon Burgers
Fresh salmon gets pulsed — not pureed — so every bite has real texture and satisfying chew, held together by layers of bright, warming spice rather than any flour-based binder. That matters here because many store-bought or restaurant-style fish patties quietly sneak in lupin flour as a cheap filler or extender, making them a minefield for anyone avoiding the legume. This recipe keeps things clean: the patties are built entirely from salmon, fresh turmeric, ginger, scallion greens, cilantro, and garlic-infused olive oil, with nothing hidden in the mix. A quick chill in the fridge firms them up beautifully before they hit the pan, so they cook into golden, crisp-edged rounds without falling apart. The lemon-herb sauce — parsley, olive oil, lemon juice, and a little more ginger — is bright and grassy and ties everything together in seconds. Serving the whole thing in butter lettuce wraps keeps it light and naturally grain-free, with optional avocado adding a creamy contrast to all that warmth and citrus. It's the kind of weeknight dinner that feels genuinely special without requiring a single complicated step.
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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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