Mushroom Free Turmeric Ginger Salmon Burgers
These salmon burgers are bold, bright, and packed with layers of flavor that make them feel anything but ordinary. Fresh turmeric and ginger do serious heavy lifting here, giving each patty a warm, aromatic depth that pairs beautifully with the herby lemon sauce drizzled on top. The technique of pulsing the salmon in batches keeps the texture satisfyingly chunky rather than dense, so every bite has real substance. Served in crisp butter lettuce wraps, they're light enough to feel fresh but filling enough to actually count as dinner. For anyone navigating a mushroom-free lifestyle, this recipe is a clean win — every single ingredient is straightforward, with no hidden fungi lurking in sauces, seasonings, or fillers. The garlic-infused olive oil adds a subtle savory note without relying on any of the umami shortcuts that often sneak mushroom derivatives into otherwise simple dishes. Creamy avocado slices and a squeeze of lemon round everything out into a meal that looks impressive and tastes even better.
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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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