Mustard Free Turmeric Ginger Salmon Burgers
These salmon burgers are bold, bright, and packed with layers of flavor that feel anything but ordinary. Fresh turmeric and ginger do the heavy lifting here, giving each patty a warm, aromatic depth that pairs beautifully with the zippy lemon-herb sauce drizzled on top. So many store-bought burger sauces and seasoning blends sneak in mustard as a hidden ingredient, but every component in this recipe is built from scratch with clean, whole ingredients — no label-reading anxiety required. The patties are wrapped in crisp butter lettuce instead of a bun, keeping things light and fresh while letting those golden, pan-seared edges really shine. A quick chill in the fridge before cooking is the secret to patties that hold together perfectly without any fillers or binders. Sliced avocado and a squeeze of lemon at the end round everything out into a meal that feels restaurant-worthy but comes together in a single skillet.
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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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