Xanthan Gum Free Turmeric Ginger Salmon Burgers
These salmon burgers are bold, bright, and packed with the kind of anti-inflammatory flavor that makes you feel good about every single bite. Fresh turmeric and ginger do the heavy lifting here, layered with scallion greens, cilantro, and garlic-infused olive oil for a patty that tastes anything but plain. One of the sneaky challenges with store-bought or restaurant salmon burgers is that binders and stabilizers — including xanthan gum — often sneak into the mix to hold everything together. This recipe skips all of that entirely: a careful pulse in the food processor and a quick chill in the fridge are all you need to get patties that hold their shape and cook up with a gorgeous golden crust. Butter lettuce wraps keep things light and naturally gluten-free, while the zippy lemon-herb sauce with fresh parsley and ginger ties every element together. Sliced avocado on top is optional, but honestly, it's the kind of finishing touch that makes this feel like a restaurant-quality meal on a weeknight. Clean ingredients, zero compromise on texture or flavor — this one earns a permanent spot in the rotation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!