Nightshade Free Turmeric Ginger Salmon Burgers
These salmon burgers are a serious upgrade from anything you'd find in the freezer aisle — golden-seared patties packed with fresh turmeric, ginger, and bright cilantro that make every bite feel vibrant and alive. Skipping the bun entirely and wrapping everything in crisp butter lettuce keeps things light without sacrificing any of the satisfaction. For anyone navigating a nightshade-free lifestyle, burgers can feel like a minefield of hidden tomato-based condiments and pepper-laced seasonings, but this recipe sidesteps all of that with a clean, herb-forward lemon-parsley sauce that genuinely doesn't need anything else. The double-pulse technique in the food processor is the secret to patties that hold together beautifully while staying tender and textured rather than dense. A quick chill in the fridge before they hit the pan means they sear up with a deep golden crust and flip cleanly every time. Creamy avocado slices and a squeeze of fresh lemon round out the whole thing into a meal that feels restaurant-worthy on a weeknight.
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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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