Pork Free Turmeric Ginger Salmon Burgers
Fresh salmon gets pulsed — not pureed — so every bite has real texture and flaky chunks you can actually see, which makes all the difference between a burger that feels like fish and one that tastes like it. Double-hit with both fresh and ground turmeric plus a generous knob of grated ginger, these patties have a warm, earthy heat that pairs beautifully with the bright lemon-herb sauce drizzled on top. The whole build is wrapped in crisp butter lettuce instead of a bun, keeping things light without feeling like you're missing out. A quick chill in the fridge before cooking is the small step that keeps the patties together in the pan and gives you that gorgeous golden crust. The lemon-herb sauce — just parsley, olive oil, lemon juice, and ginger — comes together in under a minute and does serious heavy lifting on flavor. Everything here is naturally free of pork and pork-derived ingredients, so there's no label-reading or substitution stress involved. Creamy avocado slices alongside are optional, but honestly, don't skip them.
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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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