Red Meat Allergy Friendly Turmeric Ginger Salmon Burgers
Salmon is the star here, standing in beautifully for the beef or lamb you'd typically find in a burger — and honestly, it might just be better. Fresh turmeric and ginger give each patty a warm, aromatic depth that feels anything but ordinary, while the garlic-infused olive oil adds richness without a single drop of red meat in sight. The trick of pulsing the salmon in two batches keeps the texture satisfyingly chunky rather than turning it into a paste, so every bite has real substance. A quick chill in the fridge before cooking means the patties hold together perfectly in the pan and come out with a gorgeous golden crust. Served in crisp butter lettuce wraps with creamy avocado and a bright, herby lemon-parsley sauce drizzled over the top, this is the kind of meal that feels indulgent without any of the usual compromise. It's a genuinely craveable option for anyone navigating a red meat allergy who doesn't want to settle for something boring on burger night.
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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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