Turkey Free Turmeric Ginger Salmon Burgers
These salmon burgers are a vibrant, flavor-packed alternative to the usual burger routine, built around fresh fish and a bold combination of fresh and ground turmeric, grated ginger, scallion greens, and cilantro. The double-pulse technique in the food processor keeps the texture pleasantly chunky rather than dense, so every bite has real substance. Garlic-infused olive oil ties the patty together and gives the sear a gorgeous, golden crust that locks in all that warmth and spice. A quick chill in the fridge before cooking means the patties hold their shape beautifully in the skillet — no falling apart, no fuss. The bright lemon-herb sauce made with fresh parsley, lemon juice, and a hint of ginger cuts right through the richness of the salmon and avocado. Serving everything wrapped in cool, crisp butter lettuce keeps things light and fresh without sacrificing any of the satisfaction. Whether you're avoiding poultry for dietary reasons or just craving something different, this is the kind of weeknight dinner that feels genuinely special.
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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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