These vibrant salmon burgers are packed with bold, warming flavor from double-hit turmeric — both fresh and ground — plus bright ginger and fragrant scallion greens. The patties are pulsed just enough to hold together while keeping that satisfying, chunky texture you want from a great burger. Serving them in crisp butter lettuce wraps instead of buns makes this naturally free from rye and any other grain concerns, with zero compromise on the eating experience. The lemon-herb sauce — parsley, olive oil, fresh lemon juice, and a little more ginger — ties everything together with a clean, zippy finish. Creamy avocado slices alongside take it over the top if you're in the mood to go all in. A quick chill in the fridge before cooking is the small step that keeps the patties intact and gives you that gorgeous golden crust in the skillet. This is the kind of weeknight dinner that feels genuinely special without asking much of you at all.
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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.
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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